Easy Cheesy Chicken Noodle Casserole is comfort food at its best!  Creamy, cheesy  and totally comforting on a cold winter day.  Kind of like chicken soup in a creamy casserole...full of carrots, celery and onion smothered in a lovely cheesy sauce.

This month, as an Allrecipes Ambassador, I was given the assignment to make a few of the NO YOLKS® sponsored recipes on the site.  I made this chicken dish for dinner this week and absolutely fell in love with it! (Disclaimer:  I was under no obligation to do a blog post for Allrecipe nor NO YOLKS®.  All opinions are 100% mine.  I did receive coupons for free NO YOLKS® to make the recipe.)  

I tweaked the recipe just a tad to my family's tastes. This recipe is a winner!!  I love that there is no need to boil the noodles first, as they cook up perfectly in the delicious cheesy sauce in the oven.

 It really comes together pretty quickly, and you can have dinner on the table in no time.  I served this with a green salad, which was perfect.

You can use any kind of chicken breast you have too!  Leftovers are fine, as is rotisserie chicken or even canned chicken will work in a pinch too!  I used buttery crackers crushed into crumbs for the topping because they add so much flavor.

This is a recipe you MUST put on your menu soon!  You will be glad you did and so will your family as they ask for seconds!

Easy Cheesy Chicken Noodle Casserole

By Renee's Kitchen Adventures

Adapted from Allrecipes and NO YOLKS®

Easy, yet hearty, chicken noodle casserole with carrots, celery and onions in a creamy cheesy sauce. Comfort food at it's best.

Ingredients

• 6 oz. NO YOLK® noodles, uncooked
• 1 TBS olive oil
• 2 ribs celery, chopped
• 3 medium carrots, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp. kosher salt 
• 1/4 tsp. fresh ground black pepper 
• 32 oz. reduced sodium, fat free chicken broth (such as Kitchen Basics)
• 1/2 tsp. dried thyme leaves
• 1- 8 oz. package of reduced fat cream cheese, softened
• 1 cup reduced fat sharp cheddar cheese
• 1 TBS cornstarch, dissolved in 2 TBS water (slurry) 
• 2 cups cubed cooked chicken breast (you can use rotisserie chicken or canned chicken or leftover chicken breast)
• For topping: 10 buttery crackers crushed into crumbs

Instructions

1. Preheat oven to 400 degrees F. Spray a 9 x 13" casserole dish with cooking spray. Set aside.
2. In large non-stick skillet, heat the oil. Add in the celery, onion, carrots and garlic. Season with 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Saute until vegetables become soft and onion becomes translucent (about 6-8 minutes).
3. Add in the thyme and chicken broth and bring to a boil. Cut the cream cheese brick into sections and drop into broth, stirring to combine. Once cheese is melted and combined into broth, add uncooked noodles and cornstarch slurry. Continue to cook until it begins to thicken. Remove from heat and stir in chicken and cheddar cheese.
4. Pour into prepared casserole dish. Bake in oven, uncovered, for 10 minutes. Remove and add crushed cracker topping. Return to oven for 10 more minutes. Remove from oven and allow to stand for 10 minutes before serving.

Yield: 6 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 30 mins.
Total time: 40 mins.
Tags: casserole, cheese, chicken, dinner, noodles, pasta

Servings - 6   Serving Size - 1/6th of recipe   Points Plus per Serving - 10 Points+
Calories - 409.4,   Total Fat - 17g,   Carb. - 3.9g,   Protein - 30.2g,   Fiber - 7.1g

Printable Recipe 

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Lighter Cheesy Tuna Noodle Casserole 

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