Description
A comforting and easy one pot chicken noodle casserole made with tender chicken, egg noodles, creamy sauce, and melted cheese. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups cooked chicken, shredded or diced
4 cups low sodium chicken broth
8 ounces wide egg noodles
1 cup whole milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5 minutes until vegetables are softened.
Stir in minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for 1 minute until fragrant.
Add shredded cooked chicken, chicken broth, and egg noodles to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until noodles are tender.
Stir in milk and shredded cheddar cheese until cheese is melted and sauce is creamy.
Sprinkle shredded mozzarella cheese evenly over the top. Cover and cook for an additional 3-5 minutes until mozzarella is melted.
Remove from heat and let casserole sit for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes