Chicken Noodle Casserole

 

Y’all, with back to school coming up I thought I’d share with you some quick and easy casseroles.  Of course you can do these any night of the week too. You could also do this in a cast iron skillet as well.  Just cook everything but the noodles in a cast iron skillet, then add noodles, top with cheese and bake.

This is a slightly different version of my Cheesy Chicken Casserole.  Fewer ingredients in this one, but the flavors were still outstanding.  Enjoy the video below and let me know what you think of this dish.

 Ingredients:

• 12 oz bag egg noodles cooked al dente
• About 2 cups shredded chicken.
• 3 tablespoons butter
• 1 1/2 cup milk
• 1 cup  chicken stock
•  3 tablespoons flour
• 1 1/2 cups frozen peas
• 2 cups Colby Jack cheese
• 1/2 teaspoon oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder

 

1. Boil the egg noodles to al dente in well salted water
2. Add butter to large pan and melt
3. Add in the flour and coat completely in the butter and cook 1-2 minutes
4. add in the milk and chicken stock and whisk well to combine
5. add in the oregano, thyme and garlic powder and incorporate
6. continue to cook over medium heat to thicken and bring together
7. Once thickened you can add the peas and the chicken
8. stir gently to combine.
9. Add 3/4 of the cheese and stir to combine
10. Drain noodles and add them to the milk/chicken stock mixture, stir to combine
11. Pour into prepared 9×9 baking dish and bake at 350°F for 15 minutes to melt the cheese and brown
12. Enjoy.

 

Link to my Air Fryer Toaster Oven:  Paula Deen Air Fryer