Creamy Rotisserie-Chicken Noodle Casserole

Creamy Rotisserie-Chicken Noodle Casserole

from eatingwell.com
40 min
4

This creamy chicken noodle casserole recipe is inspired by our popular Creamy Chicken Noodle Soup with Rotisserie Chicken by Karen Rankin. We use store-bought rotisserie chicken to cut down on cooking time. This casserole is cozy and delicious.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 2 cups whole milk
  • 3 cups cooked whole-wheat egg noodles
  • 2 cups shredded rotisserie chicken
  • ¾ cup thawed frozen peas
  • ½ cup whole-wheat panko breadcrumbs

Directions

  1. 1

    Preheat oven to 400°F.

  2. 2

    Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook, stirring, until softened and beginning to brown, about 4 minutes. Add carrots and celery; cook, stirring, until almost softened, about 5 minutes. Sprinkle with flour, salt and pepper; cook, stirring, until coated. Increase heat to medium-high and add milk. Cook, stirring, until thickened and bubbling, about 2 minutes. Remove from heat and stir in noodles, chicken and peas. Transfer to an 8-inch-square baking dish.

  3. 3

    Combine panko and the remaining 1 tablespoon oil in a small bowl; sprinkle over the casserole. Bake until browned and bubbling, 15 to 20 minutes.