One-Pot Chicken Noodle Casserole
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 12 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Season with Montreal Chicken, thyme, salt and pepper. Stir to incorporate.
  3. Make a circle in the middle of the veggies. Melt butter in the circle.
  4. Sprinkle flour, then stir. Cook for 1 minute.
  5. Slowly pour milk into pan, stirring non-stop. Allow to bubble, then pour in chicken stock. Sauce will start to thicken.
  6. Add chicken and noodles. Stir and bring back to a bubble.
  7. Lower heat to low and cover. Cook 15 minutes.
  8. 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.
  9. Enjoy!