Chicken Noodle Casserole

Total Time:
40 min
5 min
35 min

4 servings

  • Vegetable cooking spray
  • 1/4 cup butter (2 tablespoons whole and 2 tablespoons melted)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 2 cups leftover filling from Chicken Pot Pies recipe
  • 1/2 cup bread crumbs
  • 1 tablespoon chopped parsley leaves
  • Salt and freshly ground black pepper
  • 1/2 (16-ounce) package egg noodles, par-cooked and drained
  • 3/4 cup shredded mozzarella cheese

Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.

Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.

In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.

In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.

Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.

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    11 Reviews
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    Cooked the onions as directed; they smelled so good I was going to eat them without the sweet potatoes. I did nuke the potato slices for 5 minutes before grilling them 
    Great side dish recipe. Sweet and savory. Bobby flay does it again. My husband loved it
    I gave this recipe a lot of thought. It is nutritional.The preparation is on grill and its a great item for a lunch box.I love all the flavors. They're some of my favorites.
    Not good. Orange zest ruined the recipe. Did not work well with the other flavors. Also, we doubled cooking time for potatoes, and they still weren't done. Very surprise it was suggested to par cook first. Won't be making this again.
    It was under 20 degrees outside, so I roasted the potatoes in the oven. They turned out great. I was not a fan of the orange and mustard in the onions. If I make this again, I'll just carmelize the onions and put them on top of the potatoes.
    This was a delicious dish. Instead of grilling the sweet potatoes, I roasted them. I will be making it again.
    This was a hit. I did not grill the sweet potatoes. I peeled and sliced them. Then in a bowl tossed with olive oil salt and pepper and cooked them on my cast iron griddle till fork tender.
    This was so delicious! I followed the recipe closely, except I par-boiled half of the potatoes before slicing/grilling and just grilled the other half to see which way worked better...both ways worked well! I also brushed the potatoes with olive oil instead of vegetable oil. It smelled delicious and tasted even better! My family loved it and asked that I make it again!
    Very easy recipe. Instead of grilling my potatoes as indicated in the recipe I baked them in the oven. My husband and son loved this dish as well as I did. When my husband came home from work he said he could smell the aroma of the balsamic vinegar and other ingredients outside and once he stepped into the house he was pleased to find that it was from our kitchen and not the neighbors.
    I picked this recipe because onions are my favorite vegetable and I also love sweet potatoes because they're so naturally sweet that you can eat them alone! Turned out well together.
    Great flavor, the onions taste terrific, the vinegar and the mustard are excellent together, I also added the juice of half of the orange I used for the zest. Would make this again
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