Ingredients
Units
Scale
- 12 oz uncooked wide egg noodles or bite-sized gluten free noodles
- 2 tablespoons butter
- 1/2 medium onion diced
- 2 cloves garlic minced or crushed
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 1/2 cups frozen peas and carrots
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all purpose flour gluten-free OK
- 2 1/2 cups milk
- 1 1/2 cups shredded Italian blend cheese
Topping
- 2 tablespoons butter
- 1/2 cup breadcrumbs gluten-free OK
- 1/2 cup shredded Italian blend cheese
Instructions
- Bring a pot of lightly salted water to a boil. Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with cooking spray, and set aside.
- Cook pasta according to package directions, and drain.
- While pasta cooks, melt butter in a large skillet over medium high heat. Add onion and garlic, and saute for about 3 minutes.
- Add chicken, peas and carrots, poultry seasoning, salt, and pepper. Stir fry until cooked through, about 5-7 minutes.
- Add flour, and stir to coat the chicken. Add about 1/2 cup milk, and stir until smooth. Slowly pour in remaining milk, stirring constantly, to keep mixture smooth. Bring to a simmer.
- Stir in cheese, and continue to simmer until all cheese is melted. Turn off heat. Stir in cooked pasta until combined well, and transfer to prepared baking dish.
- For the Topping
- Melt butter in a microwave-safe dish in the microwave (or on the stove if you prefer). Stir breadcrumbs into the melted butter.
- Sprinkle 1/2 cup cheese over the pasta in the baking dish, and sprinkle the breadcrumbs over the cheese. Bake in preheated oven for 20 minutes or until top is golden brown and edges are bubbly. Serve right away.
- Prep Time: 20
- Cook Time: 20
12 comments
2 chicken breasts – that could be anywhere from 4oz per breast to 16 oz per breast – what is recommended?
Hi, what kind of breadcrumbs please?
Thanks!
I decided on my own and put it in the oven uncovered, came out perfect! family loved it. Delicious and easy recipe, thanks again!
Hello thank you for this simple and yummy sounding recipe. Excuse my experience in this department should this be put in the oven covered or uncovered?
Andi thanks for your response on when to put in peas and carrots, plan on making this weekend!!
What a post! From this creamy chicken recipe, to the 20 Mexican casseroles! I loved those a lot, being a native Texan. Can’t wait to make the Taco Salad Casserole! Thanks, Andi!
Thanks so much, Debbie! I’m glad you enjoyed the recipes. I think you’ll really like the Taco Salad Casserole, but you might want to add a little more heat if you like spicy food like me! I have to make my food pretty mild for the kids, and I always have hot sauce at the table :) Have a good weekend!
Hi Andi, this recipe looks creamy and delicious. I can’t wait to try it! I notice on the chicken casserole recipe you have the peas and carrots added to the recipe at two different times. Once at step 4 when you add the chicken and once at step 6 after the cheese is melted. Which one is it? I know added them at either step will work but as early as step 4 might make the the peas and carrots mushy by the time the casserole comes out of the oven. Help!
I agree Andi with a previous person, I want to make this but not sure when to add the peas and carrots can you give us a response?
Hi, Mary! Sorry about my mistake. It works either way, but I recommend adding them with the chicken just to give the carrots time to get a little softer. I changed the recipe to add them in the earlier step, which is why it was in there twice. Thanks for letting me know!
It was super yummy here in Southern California. LOL
Sorry for the mistake! I changed the recipe after I wrote it to add the peas and carrots earlier. Since the casserole doesn’t have to bake long, it gives the carrots time to get a little softer. Thanks for pointing it out. I fixed it now!