Comfort food favorite Chicken Noodle Casserole, made on the stove-top! You’ll have dinner in less than 30 minutes!
Sometimes you just need some comfort food, no matter what the weather is like outside. Last week, I just wanted Chicken Noodle Casserole. The thought of boiling noodles and baking it in a hot oven when it’s almost 90º outside wasn’t appealing AT ALL.
My thinking: if you can make one-pot pasta, why can’t you make casseroles on the stove top too? And, it WORKED! In the last few minutes, I threw some cheese and potato chips on top and they got all melty and crunchy, just like a normal casserole. Dinner win!
Every 3 or so months, we get our boneless chicken breasts from Zaycon Fresh in a 40 pound box. It seems like a TON, but we actually fly through it. Hands down, this is the juiciest, most flavorful chicken we’ve ever purchased. Our last Zaycon chicken delivery was on a super busy day, so I ended up throwing 10 pounds in the slow cooker to make shredded chicken. It has been super handy this summer to have one pound bags of shredded chicken to make meals! I just take them out of the freezer and defrost overnight in the fridge. We make chicken salad, quesadillas and more with it, too!
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As far as veggies are concerned, this is our favorite combo, but sub whatever your family enjoys! Fresh or frozen work perfectly!
Step One: In a large pot, add 1 tablespoon Extra Virgin Olive Oil. Add veggies and saute until softened, about 4-5 minutes. Add Montreal Chicken (or any grill spice) and thyme, plus salt and pepper to taste. NOTE: As far as veggies are concerned, this is our favorite combo, but sub whatever your family enjoys! You need 3 cups of veggies, plus the onion. Fresh or frozen work perfectly! Try asparagus, mushrooms or zucchini.
Step Four: Slowly pour in milk, stirring non-stop. Allow to cook for 1 minute, then slowly add the chicken stock. The sauce will continue to thicken as cooking, especially after adding the noodles.
Step Five: Add cooked chicken, stir.
Step Seven: Allow to cook on low heat, covered, for 15 minutes. Stir and check noodles. If they’re still crunchy, cook for an additional 5 minutes. After noodles are cooked, top with chips and cheese. Cover to melt.
- 1 Tablespoon Extra Virgin Olive Oil
- 1 cup carrot, peeled and chopped
- 1/2 cup celery, chopped
- 1/2 cup peas
- 1 cup green beans, chopped into bite sized pieces
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 Tablespoon Montreal Chicken (or any grill spice)
- 1 teaspoon dried thyme
- 1 pound cooked and shredded chicken
- salt & pepper, to taste
- 3 Tablespoons butter
- 1/3 cup flour
- 3 cups milk
- 4 cups chicken stock
- 1 pound Bowtie pasta
- Topping: 1/2 cup potato chips, 1/2 cup Cheddar-Jack cheese
- In large pot, add Extra Virgin Olive Oil and heat over medium-high. Add carrot, celery, peas, green beans, onion and garlic. Cook 4-5 minutes, until softened.
- Season with Montreal Chicken, thyme, salt and pepper. Stir to incorporate.
- Make a circle in the middle of the veggies. Melt butter in the circle.
- Sprinkle flour, then stir. Cook for 1 minute.
- Slowly pour milk into pan, stirring non-stop. Allow to bubble, then pour in chicken stock. Sauce will start to thicken.
- Add chicken and noodles. Stir and bring back to a bubble.
- Lower heat to low and cover. Cook 15 minutes.
- Open cover, stir and check the noodles. If they're crunchy, cook another 5 minutes. If not, sprinkle with chips and cheese. Cover to melt.
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