Hey friends!
Are you in the mood for some comfort food? I’ve got you covered!
Today, I’m sharing my favorite ground chicken noodle casserole recipe.
It’s warm, hearty, and packed with flavor. Plus, it’s super easy to whip up!
Perfect for busy weeknights or cozy family dinners.
Let’s dive into this deliciousness!
Possible Ingredient Alternatives
Ground chicken can be substituted with ground turkey for a similar lean protein option, or with plant-based ground meat alternatives for a vegetarian version. Adjust cooking time slightly as needed, ensuring the meat or substitute is fully cooked. For the heavy cream, coconut milk or cashew cream can be used as dairy-free alternatives, providing a similar richness while accommodating lactose-intolerant or vegan diets. These options may impart a subtle flavor change, so consider adjusting seasonings accordingly. Extra-wide egg noodles can be replaced with gluten-free pasta or spiralized vegetables like zucchini for a low-carb option. If using zucchini noodles, reduce cooking time and drain excess liquid to prevent a watery casserole. These substitutions maintain the dish’s comfort food appeal while offering flexibility for various dietary needs.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 100-110 g
- Fat: 150-160 g
- Carbohydrates: 150-160 g
Ingredients
For the casserole:
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 8 oz mushrooms (sliced)
- 1 cup frozen lima beans (thawed)
- 1/2 yellow onion (finely diced)
- 1 lb ground chicken (I use Bell & Evans ground chicken)
- 2 sprigs thyme
- 1 1/2 cups chicken broth
- 2 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 3/4 cup heavy cream
- 1 bell pepper (any color, diced into 1/2-inch pieces)
- 6 oz sharp cheddar cheese (shredded from block for best melt)
- 1 (8 oz) pkg extra-wide egg noodles
- 2 carrots (peeled and diced into 1/4-inch pieces)
For the topping:
- 1/4 cup sharp cheddar cheese (shredded)
- 3/4 cup panko breadcrumbs (I use Ian’s panko breadcrumbs)
- 1/2 tbsp olive oil
For seasoning:
- freshly ground black pepper
- kosher salt
Step 1: Prepare the Baking Dish and Cook the Noodles
Preheat your oven to 425ºF.
Butter a 3-quart baking dish and set it aside.
Meanwhile, bring a large pot of salted water to a boil.
Add your noodles and cook them to al dente, which should take about 5 to 7 minutes.
Drain the noodles well and set them aside for later use.
Step 2: Make the Panko Topping
In a small bowl, combine panko breadcrumbs, a little oil, and 1/4 cup of Cheddar cheese.
Mix until the breadcrumbs are evenly coated with oil and cheese.
Set this mixture aside as it will be used for topping the dish later.
Step 3: Cook the Vegetables
Melt some butter in a large skillet over medium-high heat.
Add carrots, pepper, mushrooms, lima beans, onion, garlic, and a few sprigs of thyme to the skillet.
Season with salt and pepper to taste.
Cook the vegetables, stirring occasionally, until they become tender.
This should take approximately 6 to 8 minutes.
Step 4: Add Chicken and Thicken the Sauce
Once the vegetables are tender, add the chicken to the skillet.
Use a spoon to break up the chicken as it cooks.
Continue cooking until the chicken is cooked through, about 3 to 4 minutes.
Add flour to the skillet and stir constantly for 1 minute to create a roux.
Then, add wine and cook until it reduces by half, about 2 to 3 minutes.
Stir in the stock and cream, bringing the mixture to a simmer.
Let it simmer until it begins to thicken, roughly 2 to 4 minutes.
Remove and discard the thyme sprigs from the skillet.
Step 5: Assemble and Bake the Dish
Carefully mix the cooked noodles with the chicken and vegetable mixture.
Transfer everything to the buttered 3-quart baking dish.
Evenly spread the panko-cheese mixture over the top of the dish as a crisp topping.
Place the baking dish in the preheated oven and bake until the top is golden and crispy, ensuring everything is heated through.
Step 6: Serve and Enjoy
Once baked to perfection, remove the dish from the oven.
Let it cool slightly before serving.
Enjoy your hearty and delicious chicken and vegetable bake!
