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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Cooking Tips
4.0 20
I was confused about the noodles so my attempt didn't turn out so good, it was really bland. The (16-ounces) doesn't say if 16 ounces are the 1/2 you should use or if that is the package size from which you take 1/2. I used the whole 16 ounces in my package. Hopefully, if I try again 8 ounces will work out better. item not reviewed by moderator and published
I would give this only 1/2 star if I could. So I tried it like butcherswifesd said and it was just one of the worst casserole's I have ever made. Also NO WHERE in this recipe' does Sandra give us a link to any pot pie, No link, No nothing !! So how are we suppose to know even where to begin looking !! item not reviewed by moderator and published
All Sandra's recipes are on her show page list except the chicken noodle casserole which is within her directions for making the chicken pot pie recipe and is seen as Round 2 chicken noodle casserole. If you click on that it will take you to her recipe for it. It was right where she said it would be. Happy cooking !! item not reviewed by moderator and published
I agree, it is inconvienent when they list an ingredient that is totally a product of another recipe, but its not the end of the world. I used this recipe as a guide with leftover chicken and it was great. Place 2 cups cooked chopped chicken in a 4 cup glass container, adding water until it measures 3 cups. Microwave 5 min on high. This is your broth. Follow directions for recipe substituting chicken for pot pie filling. I added 1 tesp poultry seasoning and 2 Tbsp chopped onions too. In the step adding pasta & cheese (I sub. spaghetti for egg noodles I added 2 cups thawed frozen mixed vegetables (you could use leftover vegetables of any kind. This way you saved more money by giving new life to left over chicken & vegies in your fridge you may have thrown out otherwise. This feeds 6. Also, remember the chicken/white sauce is "thickened" not "thick". The pasta will thicken it as it cooks. You dont want it dry. This recipe sounds harder then it is, try it. item not reviewed by moderator and published
Seriously? How can you list a recipe, when one of the ingredients is "left over chicken pot pie filling" and you do not provide a link to that recipe. Unless I watched the show or go searching for the link, I don't know what this is. item not reviewed by moderator and published
Yum! The flavors were absolutely wonderful. The only modifications I made was serving size since I was making it only for myself, and I added a few mushrooms since I had them on hand. I will make this one over and over again. item not reviewed by moderator and published
Simple to prepare. Wonderful. My family loved it and I can't wait to make it again. item not reviewed by moderator and published
I made this without making the pot pie filling first using leftovers of a Rotisserie Ckn from earlier in the week. First I deboned the Ckn. and diced meat.( approx. 3-4 cups chopped) I used the bones and wings of the Ckn and 3/12 C. H2O to make the broth by boiling for about 10 minutes. While I boiled the broth I sauteed the trinity.(onions, carrots, and celery) Next I added 2 T. butter and 1 T. Herb de Provence instead of poultry seasoning cooked for a few minutes and added 2 cups of broth and 1 1/2 C. milk to roux. I let cook for a few and then added a roasted red bell pepper , chopped chicken and 3/4 C. Parmesan cheese. Cooked this until nice and thick then added noodles. Also put a little Parmesan cheese in the topping. Will definitely make again. item not reviewed by moderator and published
I find it very unfair to Sandra Lee to use this comments and review section to talk back and forth to one another using a 1 star rating no less. I was surprised to see such a low rating on this site for this dish so I began reading to find that it was more a forum than a review. The least you can do is use 5-star when your complaining about the site. It's unfair to the chef and the dish. item not reviewed by moderator and published
Hey folks!!! If you look up above under the Recipe Name, next to "Episode:" and click on the Episode name, you'll find all the recipes from that episode. I always find all the recipes I look for, I don't understand the problem. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen