Rooster noodle casserole is the last word cozy, cold-weather casserole that everybody needs to come back residence to.
Tender items of cooked rooster are cooked with veggies and egg noodles in a creamy sauce baked underneath a crispy, tacky topping.
- This rooster noodle casserole is created from scratch, but it’s straightforward to make.
- It’s made with components you probably have available.
- Use leftover cooked rooster and veggies from the fridge to stretch the price range.
Elements in Rooster Noodle Casserole
Rooster: Rotisserie chicken is a good way to save lots of time, however you too can bake chicken breasts or use leftovers.
Greens: I exploit plenty of veggies that add each diet and taste. Celery, onions, carrots, and peas are the fundamentals, however be happy so as to add what you like or have available. Frozen greens can be utilized in place.
Noodles: This recipe makes use of egg noodles for the proper texture. Different kinds of pasta can be utilized as effectively, you should definitely examine the notes as a result of the quantity will fluctuate barely.
Sauce: The creamy sauce is each straightforward and scrumptious. Rooster broth provides taste, and milk and cream cheese add a creamy texture.
Topping: Panko and cheddar cheese are what you want for a wonderfully browned topping that stays further crispy at the same time as leftovers.
Variations
- Broccoli, cauliflower, sliced mushrooms, or a bag of blended veggies will add colour and taste to the rooster noodle casserole.
- Quick on time? Use a few cans of cream of chicken, cream of celery, or cream of mushroom soup instead of the milk and cream cheese.
- It’s also possible to make a do-it-yourself breadcrumb topping or use crushed saltines or Ritz crackers.
How you can Make Rooster Noodle Casserole
Rooster and noodle casserole is the last word cozy, cold-weather casserole that everybody needs to come back residence to.
- Soften veggies: Prepare dinner the veggies till tender. Add flour and seasonings.
- Make sauce: Whisk within the milk and broth and cook dinner till thickened. Stir in cheese.
- Mix: Mix cooked noodles, greens, and rooster. Unfold right into a ready casserole dish.
- Bake: Add the buttery Panko topping and bake (recipe under) till browned and bubbly.
Storing Rooster Noodle Casserole
- Preserve leftover rooster noodle casserole in a coated container within the fridge for as much as 4 days and reheat parts within the microwave.
- Freeze parts in freezer-safe containers for as much as one month and thaw in a single day within the fridge.
- Freeze a totally baked casserole by lining the casserole dish with foil earlier than baking and permitting it to totally cool earlier than freezing. As soon as frozen, elevate the casserole out of the dish and wrap it tightly with foil after which plastic wrap for as much as 6 months.
Extra Comforting Casseroles
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Rooster Noodle Casserole
A comforting casserole with noodles, rooster, and veggies in a creamy and tacky sauce.
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Preheat the oven to 350°F. Grease a 9×13 baking dish and put aside. Fill a big pot with water and produce to a boil.
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In a medium saucepan, add 2 tablespoons butter and soften over medium warmth. Stir in onion, celery, and carrot, cooking till softened, about 5 minutes.
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Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook dinner for a further 2 minutes.
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Regularly add broth and milk, whisking after every addition till easy. Prepare dinner over medium warmth till bubbly and thickened.
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Take away from the warmth and stir in cream cheese and cheddar cheese till melted and easy.
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Prepare dinner the egg noodles 1 minute lower than directed on the bundle. Drain effectively. Mix rooster, noodles, peas, and sauce. Switch the combination to the ready baking dish.
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Mix topping components and sprinkle over noodles.
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Bake for 25 to half-hour or till heated by way of and golden on high.
Carrots, celery, and onions could be changed with 1 teaspoon onion powder and a pair of cups of frozen blended greens, thawed.
Leftovers could be refrigerated for as much as 4 days.
Energy: 444 | Carbohydrates: 18g | Protein: 28g | Fats: 28g | Saturated Fats: 13g | Ldl cholesterol: 107mg | Sodium: 372mg | Potassium: 487mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4910IU | Vitamin C: 13.3mg | Calcium: 243mg | Iron: 2.3mg
Diet data offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
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