A FAMILY FAVORITE DINNER RECIPE
I love a good casserole. A delicious and substantial meal that can be prepared in a single baking dish is unbeatable. This one is made with easy to find ingredients. Actually, the majority of these ingredients are most likely already in your pantry!
I created this recipe to be a “pantry” recipe. which implies that I wanted you to be able to make it with nearly all of the ingredients in your pantry. However, you could boil chicken and dice it. You could use a store-bought rotisserie chicken. You could use leftover roasted chicken. Several options are available to you based on your individual preferences.
Cream of celery or cream of mushroom make excellent alternatives to cream of chicken. Alternatively, you may attempt preparing your own cream of chicken soup!
Simply use crushed Ritz, crushed Saltine, or regular bread crumbs.
Although I haven’t tried it, please let me know if you make this recipe in an Instant Pot or Crock Pot!
Yes! Prepare the casserole as directed but don’t bake. Cover the casserole very well. Before freezing, I usually cover the area with a layer of plastic wrap and then another layer of aluminum foil. It will last up to 3 months. Let casserole partially defrost before baking. It will likely require an additional 10 minutes or so of baking time because you are baking it from cold.
Leftovers from this chicken noodle casserole keep well in the refrigerator for up to three days when stored in an airtight container.
Chicken and Noodles Recipe
This recipe for chicken and noodles is my go-to when I’m looking for easy comfort food that my kids will enjoy. Not only is it easy to make with a short list of ingredients, but I usually have the majority of them in my pantry already.
It’s also a great way to make use of any cooked chicken that you have in your freezer or leftovers. I’ve also used drained canned chicken.
This creamy dish, chicken and noodles, is made with egg noodles, cooked chicken, and frozen peas that are all cooked in one pot. The flavor of the egg noodles is enhanced by boiling them in chicken broth or chicken bouillon base. The cream of chicken soup and butter give this dish its creamy texture!
- Chicken Broth – I use the 33% reduced-sodium chicken broth. Alternatively, you can use regular salted broth or broth without salt. It simply depends on your taste in flavor and salt, as well as how well-seasoned the chicken you’re using is.
- Better Than Bouillon Chicken Base: The recipe calls for this because it has the best flavor. Any chicken base or, if preferred, chicken bouillon cubes can be used. Verify that the amount you are using equals two teaspoons, whatever you are using.
- For this recipe, I like to use wide egg noodles. No need to pre-cook. They cook in the same pot as the chicken base broth.
- Black Pepper – Use less (or more) depending on preference.
- Cooked Shredded Chicken
- Cream of Chicken Soup
- Frozen Peas
- The “secret ingredient” for the creamiest and best chicken and noodles is butter. I use salted butter, but if you’d rather use unsalted, you can use it instead.
How To Make Easy One Pot Chicken and Noodles
Discover how to prepare creamy chicken and noodles by following these simple instructions. Make sure to scroll down to the bottom of the page, where you can find a printable version of the recipe and a pin it button for future reference.
- Broth: Combine the chicken base and broth in a large soup pot. Bring to a boil over high heat.
- Noodles: Add the black pepper and the dry egg noodles after they have boiled. Put a lid on the pot, turn down the heat to medium-low, and simmer it for roughly five minutes.
- Creamy Noodles: Mix the noodles with the chicken, frozen peas, and cream of chicken soup. Cover and cook for an additional 5 minutes. At this point, the noodles should be done. Make sure not to overcook the egg noodles because they will become mushy and lose their structure.
- Butter: Add the butter and stir until all of the ingredients are smoothly blended. Serve!.
