Creamy Rotisserie Chicken Noodle Casserole || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Creamy Rotisserie Chicken Noodle Casserole

Noodles

This creamy chicken noodle casserole recipe is inspired by our popular Creamy Chicken Noodle Soup with Rotisserie Chicken by Karen Rankin. We use store-bought rotisserie chicken to cut down on cooking time. This casserole is cozy and delicious.

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 cup chopped carrots
½ cup chopped celery
2 tablespoons all-purpose flour
2 teaspoons fresh chopped thyme
1 teaspoon salt
½ teaspoon ground pepper
1/2 teaspoon garlic powder
2 cups whole milk
3 cups cooked whole-wheat egg noodles
2 cups shredded rotisserie chicken
¾ cup thawed frozen peas
½ cup whole-wheat panko breadcrumbs

Description

Preheat oven to 400°F.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook, stirring, until softened and beginning to brown, about 4 minutes. Add carrots and celery; cook, stirring, until almost softened, about 5 minutes. Sprinkle with flour, thyme, salt, pepper and garlic powder; cook, stirring, until coated. Increase heat to medium-high and add milk. Cook, stirring, until thickened and bubbling, about 2 minutes. Remove from heat and stir in noodles, chicken and peas. Transfer to an 8-inch-square baking dish.
Combine panko and the remaining 1 tablespoon oil in a small bowl; sprinkle over the casserole. Bake until browned and bubbling, 15 to 20 minutes.