Hearty Chicken Noodle Casserole
Total TimePrep: 20 min. Bake: 15 min.
Very good and thanks for sharing.
I used left over roast chicken so l did not fry. I added a tsp of sambal, should have been more.It was very good, it took longer to make than said....but l boiled the noodles then did everything in the same pan, pot. I mixed the flour and butter so long didn't need to have another pot, added to the veg. And added the milk.I would make this again. Janet. VFE
My 17-year old son has made this three times this winter and everyone who tries it, loves it! Thanks for sharing it with us! It's a winner!!
Good quick meal and the family loved it.
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I've made this several times, hearty comfort food! My family loves it!
This recipe is also easily adapted for a gluten-free diet. Noodles made from brown rice can be used, and you can change the 3 tbsp of flour to 3 tbsp of corn starch.
This recipe is easy, relatively quick, and the flavors were good. But I found the proportions to be off. There was far too much liquid, even after I removed some from the vegetable-and-chicken mixture, before adding the noodles and sauce. After baking for the designated time, the dish was soupy; after baking seven extra minutes, at which point the top layer started to get crispy, it was still not a casserole. It tasted good, but was not what I expected after reading the recipe.
This is one of my go-to favorites. I've made this many times and love it every time. It's filling without being too heavy. Great on those cold days/nights!
My family LOVED this simple casserole. Our store did not have savory, so I substituted a scant measurement of poultry seasoning & used about 1 cup mild cheddar.