Baked Chicken & Noodles
Baked Chicken and Noodles is an old-fashioned casserole that made its rounds through decades of potlucks and church suppers. Our version includes a scratch creamy gravy, soaked up by juicy seasoned garlic chicken, buttery softened veggies, and a crispy crunch topping… just heavenly. A common dish at the Coogan’s table for its simplicity and tasty flavor.
A passion for pasta …
My sweet girl has always had a love for pasta and an even deeper passion for creamy noodle recipes. When we moved to a new city and school district just before she began 4th grade, she was ecstatic when she discovered a restaurant called “Noodles” a few miles from her school. “What are the odds, mom??“, she’d say over and over with joyful excitement! But I had a feeling it wasn’t the kind of pasta she had on her mind. I tried to explain that to her but she just wouldn’t hear of it.
This sweet little 9-year-old envisioned a smorgasbord of every variety of pasta noodles, creamy sauce and gravies, and peas. Because she always, always loves peas in her pasta and believes everyone else should as well. I eventually surrendered and took her after school one day. She was basically hopping on both feet while holding my hand all the way to the door of the restaurant. I was so worried.
We walked in, one with a smile from ear to ear and the other with a nervous gut feeling.
No pasta on the menu …
The menus arrived and I watched her expression turn from excitement, to a more questionable look, to a look of part “oh no” and part curiosity. It was comical but I wasn’t about to laugh. Not on my life was I going to laugh!
She ordered and I rapidly scanned the menu for that item so I could read the description. I saw the words tripe, squid, and tofu. “Are you sure, Nia?” I asked. She was sure. I ordered broth and we waited.
Tiny little baby squids looking back at us …
We sat there in awkward weird silence and when the food arrived I saw her cautiously look as to where she should take the first bite. I noticed her fork cleverly avoided the tiny baby squids mixed amongst the noodles. I’ll never forget those little black eyes, just staring at us. She said she was full after a bite or two and just couldn’t seem to find room for another noodle.
Needless to say, that was about 12 years ago, and we still laugh over that story. She now obsesses over Pho but is still not a fan of squid or tripe for that matter. One thing has never changed though … life with my sweet Nia has always been entertaining!
What do you need to make Baked Chicken & Noodles?
I promise that you won’t find a single baby squid in the ingredient list of this recipe.
Chicken Ingredient List:
- Chicken breast – 1 1/2 pounds of boneless, skinless, and cut into cubes
- Salt + Pepper
- Vegetable oil, olive oil, or butter
Casserole Ingredient List:
- Carrots, 2 large
- Celery, 2 stalks
- Onion, 2 medium
- Garlic, 2 cloves
- Butter, 1 cup
- Mushrooms, 1/2 pound (optional)
- Egg noodles, 1 pound
- Dried Parsley, 1/4 cup
- Flour, 1/2 cup
- Salt + Pepper
Butter Cracker Topping Ingredient List:
- Round buttery crackers, 2 cups (like Ritz Crackers)
- Butter, 1/2 cup
How do you make Baked Chicken & Noodles?
Cook the pasta in a large pot according to the package instructions. Drain the water and set the pasta to the side.
Preheat oven to 375° F. Grease a 9×13-inch casserole or baking dish.
In these next steps, we’ll cover how to make this casserole while the pasta is cooking…
First, you will want to season the cubed chicken with salt and pepper, to your preferred taste. Using a large skillet or cast-iron pan, heat the oil over medium-high heat and brown the chicken cubes until it is just slightly cooked through as the chicken will continue to cook once you transfer the completed casserole to the oven.
Remove the chicken from the skillet and set it aside.
Next, using the same skillet, heat 1 tablespoon of oil (or butter) over medium heat. Saute the onions, carrots, and celery until softened or for about 3 minutes.
Then stir in the garlic and cook for 1 more minute. Take in the aroma… it is divine!
After you enjoy the wonderful scent of veggies sauteed in garlic, oil, and butter, add the browned chicken back to the skillet and combine well. Once the flavors and mixtures have combined, remove the mixture from the skillet and set it aside.
Your next step is to create the roux that will become the base of this recipe’s delicious sauce. Start by melting 1 cup of butter (in the same skillet) over medium heat. Slowly add in the flour but whisk it very quickly to combine with the butter to make a roux.
Then pour in the broth and whisk continually to form a gravy and to break up the flour and butter. Be sure to sample a few spoonfuls as you season it with salt and pepper to get the taste just right. Be prepared… it is yummy!
Once your sauce has the perfect taste, you will bring the gravy to a boil and then reduce the heat to a simmer until the sauce starts to thicken while you continue to whisk occasionally. However, once it begins to thicken, remove it from heat and set it aside.
Recipe Note:
The gravy/sauce will be poured over the top of the Baked Chicken & Noodle casserole prior to baking. If it is too thick it will struggle to make its way to the bottom of the dish. If the gravy appears too thick, adjust by adding a tablespoon (at a time) of chicken broth.
Next, layer the prepared dish with cooked noodles, meat and veggie mixture, mushrooms (optional), and parsley. For the Baked Chicken & Noodles recipe, you will begin and end the layering with noodles.
As you pour the sauce over the layers of the Baked Chicken & Noodle casserole be sure that the liquid makes it down to the bottom of the dish. It’s pretty much liquid gold and you’ll want it covering every bit of it.
Allow the casserole to sit for a moment while you melt one stick of butter in a small saucepan and mix with crushed crackers.
Then top the dish with the buttered crackers and transfer it to the oven.
Finally, you will cook the Baked Chicken & Noodle casserole for 1 hour or until it has baked all the way through and the crackers are golden brown.
Serve with your favorite side dish or breadsticks.
What would you serve with Baked Chicken & Noodles?
This recipe is already full of vegetables but you can never go wrong with adding a few more to your meal.
Some great options include:
- Peas
- Steamed broccoli and cauliflower
- Garden salad
- Garlic Rosemary Breadsticks – try this recipe!
- Dinner rolls – try this recipe!
Can you reheat or freeze Baked Chicken & Noodles?
You can freeze this casserole prior to baking for 1 to 2 months but be sure to wait to top with the crushed crackers until you’re ready to bake in the oven.
As for reheating, this recipe tastes great the next day reheated in the microwave for just a few minutes. Heat a minute at a time until it reaches your desired temperature.
Keep leftovers refrigerated and eat within 3 days.
Enjoy!
Looking for more tasty recipes? Try one of these …
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Baked Chicken & Noodles
Equipment
- Casserole or baking dish, 9×13-inch
- Pasta pot
- Skillet, large
- Saucepan, small
Ingredients
Chicken
- 1½ lbs chicken breast , boneless, skinless, and cubed
- salt + pepper
- vegetable oil or butter
Casserole
- 2 large carrots , chopped
- 2 stalks celery , chopped
- 2 medium onions , quartered
- 2 cloves garlic , minced
- 1 cup butter
- ½ lb mushrooms , chopped *optional
- 1 lb egg noodles , extra-wide
- ¼ cup parsley , chopped
- ½ cup flour
- salt + pepper , to preferred taste
Butter Cracker Topping
- 2 cups round buttery crackers , finely crushed
- ½ cup butter
Instructions
Pasta Noodles
- Cook the pasta in a large pot according to the package instructions. Drain the water and set the pasta to the side.
Casserole
- Preheat oven to 375° F. Grease a 9×13-inch casserole or baking dish.
- Season the cubed chicken with salt and pepper, to preferred taste. Using a large skillet or cast-iron pan, heat the oil and brown the chicken cubes over medium-high heat until cooked just slightly all the way through as it will continue to cook once it's transferred to the oven. Remove the chicken from the skillet and set aside.
- Using the same skillet, heat 1 tablespoon of oil (or butter) over medium heat. Saute the onions, carrots, and celery until softened or about 3 minutes. Then stir in the garlic and cook for 1 more minute. Add the cooked chicken back to the skillet of veggies and combine well. Then remove the meat and veggie mixture from the skillet and set aside.
- Layer the prepared dish with cooked noodles, meat and veggie mixture, mushrooms (optional), parsley, beginning and ending with noodles.
- Melt 1 cup of butter (in the same skillet) over medium heat. Slowly add in the flour but whisk it very quickly to combine with the butter to make a roux. Then pour in the broth and whisk continually to form a gravy and to break up the flour and butter. Salt and pepper to taste.
- Bring the gravy to a boil and then reduce the heat to a simmer until the sauce starts to thicken; continue to whisk and stir occasionally. Once it begins to thicken, remove from heat and set aside. NOTE: The gravy will be poured over the top of the casserole prior to baking. If it is too thick it will struggle to make its way to the bottom of the dish. If the gravy appears too thick, adjust by adding a tablespoon (at a time) of chicken broth.
- Pour the gravy over the layers of chicken and noodles, ensuring that it makes it down to the bottom of the casserole.
Butter Cracker Topping
- In a small saucepan melt one stick of butter and mix with crushed crackers. Top the dish with the buttered crackers.
- Bake for 1 hour or until the casserole is baked all the way through and the crackers are golden brown.
Notes
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