Baked Chicken & Noodles
Add to CollectionBaked 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.
Equipment
- Casserole or baking dish, 9x13-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 9x13-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
Nutrition Disclaimer
RECIPE NOTES: You can freeze this casserole before baking but wait to top with the crushed crackers until you're ready to bake in the oven.
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