Chicken Noodle Casserole | Dinner Recipes

Prep: 15 minutes | Bake: 20 minutes | Serves: 4-6


2 cups dry shell-shaped pasta

1 medium onion, diced

1/2 stick salted butter

2 tablespoons salt + 1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup all-purpose flour

2 cups whole milk (or 2%, but if you use skim the sauce may break - it needs the fat)

5 slices Provolone cheese, diced (or 1 cup shredded cheddar or Italian blend)

1 cup cooked chicken, diced

1/2 cup frozen peas

1/2 cup packaged fried onions


Preheat the oven to 375°F. Bring a large pot of water to a boil, add 2 tablespoons salt, then the pasta and cook to al dente (about 8 minutes). Drain and set aside.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the flour, pepper and 1/2 teaspoon salt - whisk together well, making sure everything's fully incorporated with the butter. Pour the milk into the saucepan all at once, bring to a boil, then reduce heat and simmer, whisking occasionally, until the mixture thickens - about 5 minutes. Remove the saucepan from the heat, add the cheese, and whisk until smooth.

Add the pasta, chicken and peas to the sauce, and fold together to combine. Pour into a 2-quart baking dish, sprinkle with fried onions and bake for 20 minutes, or until it starts to bubble around the edges.

Makes enough for 4, with 'leftovers' potential!


Liza Hawkins | (a)Musing Foodie | August 2011