Chicken Noodle Casserole

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Chicken Noodle Casserole Chicken Noodle Casserole


Servings: 6 servings
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Directions

Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.

In a large, tall-sided saucepan, melt the butter over medium heat.  Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.

Pour mixture into a prepared baking dish.  Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.

Remove from oven and let cool slightly before serving.

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Reader Comments:

54321

This was an awesome recipe! I had left over boneless turkey breast and was searching for a recipe that didn't use condensed soup! I did add more garlic and also scrambled 4 eggs and added this in. I have picky eaters so I used new vegetable noodles (carrot &tomato;), nobody actually knee they were getting veggies!! My buys both had seconds as well as my husband! I did substitute a blend of white cheeses: mozerella, parmeson, asiago and Romano.. so darn good!! I was informed that I have to make this again!! Thanks Paula Deen!

By Michelle on January 06, 2014

54321

This dish was amazing. But I had to improvise. I added a can of corn, fresh broccoli, and 6 oz of fresh mushrooms before I put it in the oven. It had to have some kind of vegetables! I will definitely be making this again!

By Kelsii Beverly on December 17, 2013

54321

I love this one , i made it about three week's ago , thanks for sharing it with us . I will be making it again soon .Thank you for a great recipe .

By Denise on November 23, 2013

54321

I made half the recipe. The only change I made was I didn't have sour cream, I used Greek Yogurt French onion dip (omitted the onions) and a couple spoonful's of regular Greek Yogurt. Also skipped the flour. Very good. I couldn't stop eating it.

By Alice on November 19, 2013

54321

I substitued tuna for chicken and it was just the best ever! Reminded me of the same dish my grandmother used to make for us.

By Olivia on November 05, 2013

54321

I made this it was GREAT!! I made some changes I used a whole roasted Chicken flaked up without the skin I also used 250 g of sour cream I also used 1 1/2 cups of milk I also used 300 g of uncooked egg noodles I also used 640 g of white cheddar and mild cheddar cheese in total I also used 1 teaspoon of pepper, sea salt and pepper flakes I reserved 170 g of the cheese for the topping with 85 g of crushed ritz crackers mixed together Baking time was 45 min or until topping was golden brown My kids and my wife were like this was the best casserole I have ever made!! Thank you Paula!! I have an idea for a combination of a couple of your casseroles. If it works out as well as this one did and I think it will I will post it as prepared!! Thanks again! The Taylor Family!!

By MEL TAYLOR on January 29, 2013

54321

I made this it was GREAT!! I made some changes I used a whole roasted Chicken flaked up without the skin I also used 250 g of sour cream I also used 1 1/2 cups of milk I also used 300 g of uncooked egg noodles I also used 640 g of white cheddar and mild cheddar cheese in total I also used 1 teaspoon of pepper, sea salt and pepper flakes I reserved 170 g of the cheese for the topping with 85 g of crushed ritz crackers mixed together Baking time was 45 min or until topping was golden brown My kids and my wife were like this was the best casserole I have ever made!! Thank you Paula!! I have an idea for a combination of a couple of your casseroles. If it works out as well as this one did and I think it will I will post it as prepared!! Thanks again! The Taylor Family!!

By Mel Taylor on January 29, 2013

54321

I would luv to try more of your recipes !

By Emmy Sesco on January 27, 2013

54321

Made this tonight and my husband and I both loved it. Thank you for this down home feel good dish. We loved the kick of the red pepper flakes along with the rest of the ingredients. I will make this one again for sure.

By Georgia Hojnicki on January 25, 2013

54321

This Chicken Noodle Casserole sounds yummy, but a bit on the "heavy" side. I am going to take a lead from your son Bobby and cut out the fat. Going to use whole wheat egg noodles, if I can find them, use 1/2 of the butter. Use low fat sour cream, and .5% milk. We love garlic so I am going to double that and add a small can of chopped green chilies. Serve it with a side of Iceberg Wedge with low-call Green Goddess dress, chopped tomatoes and surprise my husband with a bit of "real" bacon on top. Here's our Friday night dinner.

By robin dinsmore on January 25, 2013

43211

I had some left over rotisserie chicken, so I searched for a recipe to use it up. Very yummy and easy. My picky eaters loved it! I also had a left over baked potato I cut up and added. Broccoli would also taste great in this recipe. It is definitely a keeper!

By Jacque on August 11, 2012

54321

i am going to make this today, i am also going to add a head of steamed broccoli to it, i think that would be delish, thanks paula

By lotte luster on July 03, 2012

54321

I really don't like onions... any suggestions on how to make this without them? Thanks!!

By Amanda on May 16, 2012

54321

Inexpensive and good dish! I always have most of these ingredients in my home anyway. I did add some frozen corn and canned diced tomatoes to give it more of a Mexican style flavor. It was great with a side salad. I may try a panko herb crusted top next time instead of cheese. Thx!

By Tina on April 12, 2012

54321

This was easy to make and yummy! The only changes I made was using one percent milk and low fat sour cream. I love the red pepper flakes, nice kick! We will make this again.

By Nancy Jones on April 08, 2012

54321

I made this with cream cheese instead of sour cream, b/c that's what I had on hand. I also added some frozen peas. And put parmesan on top instead of more cheddar. Also, bread crumbs on top. A great recipe though, easily customizable.

By bwankel on March 27, 2012

54321

This came out so good. The only thing I added was a little paprika when I sauteed the onions.

By Missy on March 13, 2012

54321

Dear Paula Love your cooking show-so real as you are also and kind and caring about people. Have tried many of your recipes and anxious to try this one soon. However, the other day you made a Baked Custard with a carmelized crust/topping and baked in the oven with water bath. I have searched for this on line and unable to find the recipe. Could you please tell me where to find this delicious dessert or e-mail me the recipe. Several here in my town want to know!! I watched that day but just can't remember what you put in the carmelization to make the crust/topping.. Thanking you in advance for your time and wonderful recipes that you have shared with so many with love. Vicky P.S. Love that sweet Michael-how blessed you are to have found him and he to have found you. This is my second time around and is very hard to find a good man-kind that is kind,caring and loving. Believe you surely have done good and me also.....Take care now...

By Vicky L. Hunt on February 16, 2012

54321

hey I plan in tring this real soon. I love your show!!!

By megan on February 15, 2012

54321

This was very good. I really liked the addition of red pepper. The only thing I did different was add some frozen vegetables and some fresh rosemary and parsley. I also crushed up some crackers to go on top. My picky husband and teen went back for seconds. Thanks Paul's, I am a big fan. Love your personality and your restaurant in Savannah!

By Christina Peck on January 24, 2012

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