Chicken Pasta Casserole Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while maintaining flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is plant-based and lower in fat.

broccoli

🥗Healthier: spinach

💰Cheaper: frozen mixed vegetables

Spinach is nutrient-dense and can be less expensive.

Bring about 4 quarts of water to a boil.

Cook 12 oz of egg noodles according to the directions on the package, then drain and set aside.

In a large pot, add 1/4 cup of butter and 1 tablespoon of oil (olive or vegetable).

Add 1/4 to 1/2 cup of diced onions and sauté for 5 to 7 minutes until very soft.

Add 2 to 3 teaspoons of garlic and cook for about 1 minute.

Stir in 1/4 cup of flour and cook for another 2 to 3 minutes, stirring constantly.

Add salt and pepper to taste, stirring until well incorporated.

Pour in 2 cups of chicken broth and continue cooking for a couple of minutes.

Add 3 cups of milk, preferably whole milk, and bring to a boil over medium-high heat.

Once boiling, add in cooked chicken (can be rotisserie or leftover).

Add 1 cup of frozen peas and mix well.

Stir in 2 cups of cheddar cheese until melted, then turn off the heat.

Add the cooked and drained noodles to the pot and gently stir until well incorporated.

Transfer the mixture to a baking dish and spread evenly.

Preheat the oven to 400°F.

(Optional) Mix some crushed crackers with Parmesan cheese and melted butter or oil, then sprinkle over the casserole.

Bake in the oven for 15 minutes until the topping browns.

Let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens