Chicken Noodle Casserole
A staple of pot luck suppers and fundraiser cookbooks, variations of a Chicken Noodle Casserole have been around for a century.
Who doesn't love a good Chicken Noodle Casserole? The basic concept? Chicken. Noodles. Creamy Sauce. Baked & Bubbly.
Simple, right?
True to the Internet recipe blogosphere today, there are all manner of bizarre variations on the original chicken noodle casserole, including those that add broccoli, kale or corn; or vegan versions made with soy curls and oat milk. Laughable, really. I prefer to stick with the basics.
My version here is pretty common among most Chicken Noodle Casseroles that are classic Can-O-Dis recipes. While versions of this dish have been around for a century or more, it was the confluence of the introduction of Corning's Pyrex cooking vessels and Campbell's Soup Company’s launch of Condensed Cream of Chicken Soup in the 1930s that really put this recipe on the map, particularly during the Great Depression when people were trying to stretch their food dollar. The recipe hit its popularity apex in the 1950s and '60s when working moms began embracing simple, hearty meals that appeared homemade, but really were just an amalgamation of the processed food culture into which we have evolved.
The Chicken Noodle Casserole is a timeless staple and it was high-time I posted my version.
Chicken Noodle Casserole
Ingredients
- 1 lb boneless chicken breasts, chicken tenders or boneless chicken thighs, or a combination
- 2 14.5-oz cans chicken broth (like, Swanson's)
- 1/2 cup shredded carrots
- 12 ounces noodles (or egg white dumplings like, No-Yolk)
- 1 10.5-oz can condensed cream of mushroom soup (like, Campbell's)
- 1 10.5-oz can condensed cream of chicken soup (like, Campbell's)
- 1 cup heavy or whipping cream
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup dry white wine
- 1 cup frozen green peas, thawed (do not use canned)
- 4 tbsp dried minced onions
- 2 tbsp lemon juice
- 1 tbsp dried thyme leaves
- 1/8 tsp fine sea salt
- 10-12 grinds freshly cracked black pepper
- 1 stick butter, melted
- 1 cup plain bread crumbs (like, Progresso)
- 1/2 cup shredded Parmesan cheese (like, Kraft)
- non-stick cooking spray (like, Pam)
Instructions
- Cook the noodles according to package directions al dente. Drain through a colander, then set the colander with the noodles in a large bowl of cold water for the time being.
- Poach the chicken in chicken broth over medium heat with the shredded carrots until done, about 12-15 minutes. Remove the chicken but reserve all of the remaining broth and carrots.
- On a cutting board, shred the chicken using two large serving forks.
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the soups, cream, sour cream, mayonnaise, white wine, lemon juice, the reserved chicken broth and carrots, dried minced onions, thyme, salt and pepper. Blend all ingredients well.
- Add the chicken and gently fold the peas into the mixture.
- Drain the noodles from their water bath, and add them to the mixing bowl. Gently fold them in until all are coated.
- Transfer everything to a baking dish treated with the non-stick spray.
- Combine the melted butter with the bread crumbs. Sprinkle the top of the casserole with the bread crumbs, then add the Parmesan cheese.
- Bake uncovered 50 minutes to one hour until bubbly and browned.
