Coming up with dinner ideas when you’re tired after a long day can feel like an impossible task. We’ve all been there – staring into the fridge, hoping inspiration will strike while the clock ticks closer to hangry territory. That’s where this rotisserie chicken noodle casserole comes in handy. It combines the convenience of store-bought rotisserie chicken with pantry staples you probably already have, creating a cozy, home-cooked meal that’s ready without much fuss. Whether you’re feeding a family or just want leftovers for lunch tomorrow, this casserole is a reliable choice that brings comfort food to your table in under an hour.
Possible Ingredient Alternatives
For the rotisserie chicken, canned chicken or cooked, diced tofu can be used as alternatives. Canned chicken offers convenience, while tofu provides a vegetarian option with similar protein content. Adjust seasoning as needed, as rotisserie chicken is typically well-seasoned.
Whole wheat egg noodles can be replaced with regular egg noodles, zucchini noodles, or shirataki noodles. Zucchini noodles offer a low-carb, gluten-free option, while shirataki noodles are low in calories and carbs. If using zucchini noodles, reduce cooking time to prevent sogginess.
Full-fat milk can be substituted with unsweetened almond milk or coconut milk for a dairy-free version. These alternatives maintain creaminess while reducing saturated fat. Use the same quantity, but be aware that the flavor profile may change slightly. Adjust seasoning if needed to compensate for the different taste.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 60-70 g
- Carbohydrates: 130-150 g
Ingredients
- 3 tablespoons extra-virgin olive oil, separated
- 1 cup diced onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 tablespoons plain flour
- Thyme to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Garlic powder to taste
- 2 cups full-fat milk
- 3 cups cooked whole wheat egg noodles
- 2 cups shredded rotisserie chicken
- 3/4 cup thawed frozen peas
- 1/2 cup whole wheat panko breadcrumbs
Step 1: Preheat and Prepare Ingredients
Begin by preheating your oven to 400°F (200°C).
This will ensure that it’s hot and ready by the time you prepare the casserole for baking.
Step 2: Cook the Vegetables
In a large skillet, heat 2 tablespoons of oil over medium heat.
Add chopped onion to the skillet and cook, stirring occasionally, until the onion is softened and begins to brown—this should take around 4 minutes.
Next, add diced carrots and celery, cooking while stirring until the vegetables are almost softened, which should take about 5 minutes.
Step 3: Thicken the Sauce
Sprinkle the vegetable mixture with flour, thyme, salt, pepper, and garlic powder.
Stir well to coat the vegetables evenly.
Increase the heat to medium-high and pour in the milk.
Continue cooking and stirring the mixture until it thickens and starts to bubble, approximately 2 minutes.
Remove the skillet from heat.
Step 4: Combine with Noodles and Chicken
Stir cooked noodles, cooked chicken, and peas into the thickened vegetable mixture until everything is well distributed.
Transfer this mixture into an 8-inch-square baking dish, spreading it evenly within the dish.
Step 5: Prepare and Add the Topping
In a small bowl, combine panko bread crumbs with the remaining 1 tablespoon of oil.
Mix until the panko is evenly coated.
Sprinkle this mixture over the top of the casserole in the baking dish.
Step 6: Bake the Casserole
Place the baking dish in the preheated oven and bake for 15 to 20 minutes.
You’ll know it’s done when the top is browned and the casserole is bubbling.
Once baked to perfection, remove it from the oven, allow it to cool slightly, and serve your delicious casserole hot.
