This dish is a creamy, comforting casserole that the whole family will love. It’s easy to make and can be on the table in just over an hour. Serve with some steamed broccoli or a green salad for a complete meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 3 cups chicken broth
- 1 rotisserie chicken, shredded
- 8 oz egg noodles
- 1/2 cup frozen peas
- 1/2 cup shredded cheddar cheese
- Salt and pepper
Method
- Preheat oven to 375 degrees F (190 degrees C).
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and carrot, and cook until softened, about 5 minutes.
- Stir in the flour and thyme, and cook for 1 minute. Pour in the chicken broth and bring to a simmer.
- Add the chicken, egg noodles, peas, and cheddar cheese. Season with salt and pepper, to taste. Stir until the cheese is melted.
- Pour into a 9×13 inch baking dish. Bake until bubbly and golden brown, about 30 minutes.
Potential changes & improvements
There are many ways you can change up this recipe to suit your tastes. Try adding some chopped mushrooms or celery to the vegetable mix. Or, swap out the cheddar cheese for Swiss or Gruyere. For a little bit of a kick, stir in a teaspoon of Dijon mustard.
What other food it works well with
This casserole is a complete meal on its own, but you could also serve it with a side of steamed broccoli or a green salad.
Common Mistakes
One common mistake when making this dish is to overcook the egg noodles. Be sure to cook them just until tender, as they will continue to cook a bit more in the oven. Another mistake is to use low-fat or skim milk in the sauce, which can make it watery and less creamy.
Nutritional Information
Calories: 490
Fat: 19 g
Saturated Fat: 5 g
Cholesterol: 145 mg
Sodium: 1060 mg
Carbohydrates: 39 g
Fiber: 3 g
Sugar: 6 g
Protein: 38 g
Allergens
This recipe contains the following allergens:
- Eggs
- Milk
- Wheat