Ingredients
Scale
For the Soul-Satisfying Casserole Body:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb wide egg noodles, dried
- 1 can (10.5 oz) condensed cream of celery soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup whole milk
- 1 cup low-sodium chicken stock
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
For the Golden, Crispy Crown (Optional):
- 1 cup crushed potato chips
- ¼ cup melted butter
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook egg noodles until just al dente. Drain and set aside.
- In a skillet, melt butter over medium heat. Cook chicken until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
- Add diced onion and celery to the skillet and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 more minute.
- In a large bowl, mix together cooked noodles, chicken mixture, cream of celery soup, cream of mushroom soup, milk, chicken stock, parsley, salt, and pepper.
- Pour into the greased baking dish, spreading evenly.
- For a crispy topping, mix crushed potato chips with melted butter and sprinkle over the casserole.
- Bake for 25-30 minutes, until bubbly and golden brown. Let rest for 10 minutes before serving.
Notes
Customize by adding cheese, extra vegetables, or a different crispy topping like breadcrumbs or fried onions. Leftovers can be reheated at 350°F (175°C) for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Chicken Noodle Casserole, Comfort Food, Creamy Casserole, Family Dinner