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Wine & Glue

The Adventures of a Wannabe Crafty Mom

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Chicken Noodle Soup Casserole

Dinner

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Chicken Noodle Soup Casserole is the perfect definition of comfort food! A perfect weeknight dinner! This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

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You guys, I’ve had a song stuck in my head for the last few days.  SO ANNOYING.

Primarily annoying . . . because I DON’T KNOW WHAT SONG IT IS!

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I’m guessing that this is the definition of getting old.  Having a song stuck in your head, or like the idea of a song, and not being able to actually remember the damn song.

This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

So normally when this happens, and yes, I’m that old, it’s happened before.  Normally when this happens, I have at least like a sequence of four or five words that I can google and get the name of the song and play it and then the incessant itching in my brain stops.  But this time?  No, not so much.  Just the tune, sort of and like three words . . . that weren’t actually in ANY SEQUENCE!

(If it seems like I’m yelling about this it’s because I AM.  I’m going all Louis Black on you.)

This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

So I texted my husband in a huff, because seriously if it was going to keep me awake at night, it had to be dealt with.

Do I have more important things that I should be doing?  ABSOLUTELY.

Anyway.  I texted Nathan:

“I have a song stuck in my head but I can only think of the melody and not the lyrics and I want to listen to it but I don’t know what to google.  It’s making me crazy.  Google needs a feature where I can hum a tune into it and then it finds the song.”

He responded:

“There’s an app for that.”

Seriously.  There is.

This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

That bad news?

It turns out that if I had to save my life by humming, the results would be . . . . sad.

The good news?

If I had to save my life by baking a casserole that tastes like Chicken Noodle Soup, I would be made the Queen of England.

This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

HOW TO MAKE CHICKEN NOODLE SOUP CASSEROLE

Chicken Noodle Soup Casserole!  The noodles are boiled in chicken stock to really deepen the flavor of the casserole and give it that traditional chicken noodle soup taste.  Then I threw in some bay leaves for good measure, celery, carrots, and chicken (#duh).  I made a nice roux to get it all creamy, added some cheese and baked her up.  And my picky pickerson eaters crowned me the Queen of England.  The End.

CHICKEN NOODLE SOUP CASSEROLE TIPS

  • The noodles are cooked in chicken stock, I like just using chicken stock base, because it’s cheaper, so when the water for the pasta came to a boil, I just threw in like 6 teaspoons.
  • When I tell you to slowly pour in the liquid after making your roux (the point in the recipe where you’ve mixed in the flour and are about to pour in the milk), I don’t mean a slow pour, I mean approximately a tablespoon of liquid, stir it in like crazy, approximately a tablespoon more and stir some more.  That’s the only way to get the bad boy to thicken.
  • Nathan hates onions, so this casserole has no onions.  It should have onions.  Throw in a diced smallish one with your celery and carrots.
  • Make sure to taste the sauce once you add all the milk, that way you will know how much salt and pepper to add.

If you are looking for other great casseroles to make, be sure to try this Easy Shepherd’s Pie recipe,


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WATCH ME MAKE THIS CHICKEN NOODLE SOUP CASSEROLE

Print Recipe
5 from 3 votes

Chicken Noodle Soup Casserole

This Chicken Noodle Soup Casserole is a perfect weeknight dinner. Total comfort food.

Ingredients

  • 8 oz fussilli cooked in chicken broth
  • 2 bay leaves
  • 3 TBSPs unsalted butter
  • 3 celery stalks diced
  • 3 medium carrots diced
  • 3 cloves garlic minced
  • 2 TBSPs all purpose flour
  • 1 cup milk I used skim
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • salt and pepper to taste
  • 2 cups cooked shredded chicken
  • 1 1/2 cups shredded mozzarella divided

Instructions

  • Preheat your oven to 425 degrees. Spray a 9 by 9 casserole dish with cooking spray and set aside.
  • Cook the pasta in chicken stock with two bay leaves thrown into the water according to package directions. Drain and set aside.
  • Melt the butter over medium low heat in a large sauce pan. Add the celery, carrots and garlic to the pan. Cook until the veggies are soft and tender.
  • Add the flour to the pan, mixing it in to make a paste. Very slowly add the milk, approximately a tablespoon of milk at a time, waiting until the last bit of milk was completely combined before adding the next bit.
  • Once all the milk is mixed in, add the thyme and basil. Then season to taste with salt and pepper. Stir in the chicken, cooked noodles, and and one cup of the cheese. Pour the mixture into the greased casserole dish and top with the remaining 1/2 cup of cheese.
  • Bake for 10 minutes.

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This Chicken Noodle Soup Casserole is the definition of comfort food! A perfect weeknight dinner!

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Comments

  1. Diana says

    January 22, 2015 at 9:57 am

    Or you get a phrase from a movie stuck in your head and cannot remember what movie. 🙂 LOL

    Reply
  2. Doug says

    February 19, 2015 at 1:50 pm

    Great recipe – my wife loves casseroles, so I bet she will like this one…somehow I feel like chicken noodle “soup” is only for when you are sick, so I like the idea of all the same ingredients in an everyday casserole.
    Doug recently posted…Great Accessories for Cast Iron SkilletsMy Profile

    Reply
  3. Lisa Chryst says

    March 4, 2015 at 6:04 pm

    Hi! Just made this recipe tonight….it was great!! Just a note that there isn’t a step to add the pasta. Also this recipie half-ed really well. Literally cut everything in half. I also used penne instead. It really was delicious!!!! Thanks!!!

    Reply
    • Lisa Longley says

      March 4, 2015 at 6:08 pm

      Oh my gosh, Lisa! I’m so sorry! I am the Queen of missing steps/ingredients in recipes. I feel like I do it with every other recipe. Eeeek! Thank goodness for kind readers like you who point it out. I’m so glad you liked it!

      Reply
  4. Rebecca P says

    March 20, 2015 at 7:06 pm

    Made this tonight and it went over pretty well. I ended up using 16oz rotini just b/c it’s what I had, and homemade chicken stock. With that much pasta it filled a 9×13, so I upped the flour to 3T and more cheese :).
    The amount of basil and thyme were a bit much for us since they weren’t simmered or anything, so next time I will cut it in half.
    Already have this recipe put into our rotation of recipes! Love the flavors of chicken noodle soup, but isn’t always appreciated during the warm months, this is the perfect answer!

    Reply
    • Lisa Longley says

      March 24, 2015 at 2:53 pm

      Glad your family liked it Rebecca!

      Reply
      • Cassandra Thompson says

        April 17, 2016 at 6:49 pm

        Do I remove the veggies before making the sauce or do I add the flour in with the veggies?

        Reply
        • Lisa Longley says

          April 21, 2016 at 12:38 pm

          Nope, you keep the veggies in when you make the sauce. It sounds weird, but I swear it works 🙂

          Reply
  5. Lisa D'Arcangelis says

    April 4, 2015 at 10:55 am

    Looking forward to trying this with the family this week! 🙂

    Reply
    • Lisa Longley says

      April 4, 2015 at 1:05 pm

      I hope you like it Lisa!

      Reply
  6. Fully Alive says

    June 24, 2015 at 12:37 pm

    Yum-O! As a previous reader indicated, this is ideal for this time of the year – when you might not want hot soup, though I like soup ALL year long. I used light cream (because that’s what I had instead of milk) and added some fresh basil and thyme from my herb garden. This is definitely a keeper! I think I will eventually try different cheeses, too – just to see how they taste.

    ps Hope you eventually remembered the song!
    Fully Alive recently posted…Me First!My Profile

    Reply
    • Lisa Longley says

      June 25, 2015 at 6:24 pm

      I’m so glad you liked it! Thank you so much for taking the time to come back and leave this comment! I don’t do a lot of repeats from my blog, one of the downsides to this job, but this comment makes me remember how good this casserole was and makes me want to make it again!

      Reply
  7. Nicole says

    August 2, 2015 at 8:21 pm

    This looks awesome! I would like to use a 9×13 pan. (My family would laugh at a 9×9 pan! 😉 ) Should I just double the sauce and cheese? (I can eye ball the veggies…) Thanks! Can’t wait to try this!

    Reply
    • Lisa Longley says

      August 3, 2015 at 8:48 am

      Ha! I would think for this recipe that the bigger pan and doubling it will work totally fine, just keep an eye on it because I’m not sure what the cooking time will be without doing it myself, you know?

      Reply
      • Nicole says

        August 3, 2015 at 2:52 pm

        It turned out fantastic! SO YUMMY! I used the same stock I used to cook my chicken to boil the noodles and I added onions to the veggies (my kids love them.) I used my stove to oven pan so it was super easy! Definitely a keeper, thanks!

        Reply
  8. Amber says

    September 13, 2015 at 7:35 pm

    This was fantastic! I love soup, and this way the toddler was able to enjoy it too.

    Reply
  9. Angela Woodworth says

    September 17, 2015 at 8:55 pm

    Fixed this tonight it was delicious my family loved it! Changed one thing when sautéing the vegetables I waited till they were close to done and then added the Italian seasoning and basil cooking it till vegetables were tender instead of adding it just before putting in the oven.

    Reply
    • Lisa Longley says

      September 22, 2015 at 12:22 pm

      I’m so happy you liked it Angela!

      Reply
  10. Karin says

    September 21, 2015 at 5:19 pm

    I just recently stumbled across this recipe and have now made it for my family twice. We all love it!! This one will be repeated often. Thanks!

    Reply
    • Lisa Longley says

      September 22, 2015 at 12:18 pm

      Thank you so much for taking the time to come back and let me know, Karin! I’m so happy you liked it!

      Reply
  11. Savanna says

    October 19, 2015 at 5:53 pm

    Just about to put this into the oven and wanted to let you know that you didnt include when to turn the heat off the stove. Smells delicious and can’t wait to eat it!

    Reply
    • Lisa Longley says

      October 29, 2015 at 8:37 am

      Hi Savanna! I left it on right up until I poured everything in the casserole dish and sent it off to the oven 🙂

      Reply
  12. Sarah says

    November 7, 2015 at 12:35 pm

    This recipe looks great and not too complicated for someone like me, who is not too experienced in the kitchen. I was just wondering what piece and quantity of the chicken you used to get 2 cups worth. Thanks, looking forward to trying this!

    Reply
    • Lisa Longley says

      November 15, 2015 at 9:22 pm

      Hi Sarah! I use cooked chicken breast, about two breasts will get you 2 cups. But honestly you could use any part, or left over turkey!

      Reply
  13. Karen says

    November 30, 2015 at 10:42 am

    Just made this with our leftover Thanksgiving turkey and it was amazing! My toddler even gobbled it up. My husband immediately asked that it be added to our regular meal rotation. I did cheat a bit and use the Trader Joes mirepoix mix just to make it quicker. Perfect weeknight meal!
    Karen recently posted…Thank youMy Profile

    Reply
    • Lisa Longley says

      November 30, 2015 at 2:06 pm

      I’m so glad you liked it Karen!!

      Reply
  14. Beth says

    December 27, 2015 at 3:05 pm

    Could this recipe be made without the cheese? My husband isn’t a cheese guy.

    Reply
    • Lisa Longley says

      January 4, 2016 at 6:13 am

      It definitely could be, Beth, but it might not be quite as tasty and it my also be a little bit dry after the baking, so I would likely just skip that step.

      Reply
  15. Jen says

    January 16, 2016 at 6:20 am

    Would substituting peas for the celery work? If so what qty would you suggest, frozen or in a can and if frozen, should I cook them first? Thanks!!

    Reply
    • Lisa Longley says

      January 18, 2016 at 8:39 pm

      Peas would be a great sub Jen! I would use frozen, don’t thaw it, use about 1/2 a cup to a cup and toss it in when you toss in the chicken. Let me know how it turns out!

      Reply
  16. Heather says

    January 18, 2016 at 2:52 pm

    How much chicken? Didn’t see that in the recipe. Says to add chicken and noodles

    Reply
    • Lisa Longley says

      January 18, 2016 at 8:28 pm

      Hi Heather! It mentions in the ingredient list that it calls for 2 cups cooked shredded chicken

      Reply
  17. Brandy says

    November 8, 2016 at 11:20 am

    I am currently prepping for baby #3 and think this would be good, any suggestions on freezing and reheating?

    Reply
    • Lisa Longley says

      November 10, 2016 at 9:22 pm

      Brandy, it’s been a while since I made this guy, but I think it would freeze pretty well. I also have a TON of soup recipes that I think would freeze well. Good luck with baby #3! I love having three!

      Reply
  18. Alex says

    April 10, 2017 at 9:39 am

    I tried this and it’s a new favorite of my family!

    Reply
    • Lisa Longley says

      April 10, 2017 at 12:46 pm

      So glad you liked it!

      Reply
  19. Amy B says

    May 7, 2017 at 6:51 pm

    Why do you use cheese, as that is not an ingredient usually in chicken noodle soup? Is it possible to make this without any cheese, or is it necessary for cohesion or flavor?

    Reply
    • Lisa Longley says

      May 7, 2017 at 8:05 pm

      I used cheese because that is a basic ingredient in casseroles, and this is like a fusion of the soup and a casserole. You could definitely try it without cheese, I love experimenting with recipes, but I personally don’t think it would be as good.

      Reply
  20. Teralyn Pilgrim says

    May 22, 2017 at 11:29 pm

    A friend of mine made this for me right after I had a baby. She assembled the casserole, wrote the cooking instructions on top of the aluminum foil, and told me I could keep it in the refrigerator until I was ready to cook it. So perfect. I had to get the recipe and now I make it for people who are sick or just had a baby, too. It’s easy to double the recipe, and you can freeze it, too.

    Reply
    • Lisa Longley says

      May 23, 2017 at 9:04 am

      I love this comment so so so much Teralyn! I’m so happy to hear you love this recipe and that you are passing it on!

      Reply
  21. Paul Reed says

    July 11, 2017 at 10:10 am

    We just made this casserole and it turned out great! thanks!
    Cheers Paul

    Reply
    • Lisa Longley says

      August 2, 2017 at 1:24 pm

      Glad to hear you liked it!

      Reply
  22. Jamie says

    September 18, 2018 at 11:21 pm

    Made this and loved it. Had plenty of leftovers, since hubby and kiddos turned their noses up at it at first. (They weren’t home to experience how amazing it smelled while cooking!) But I coaxed them into trying it and they all loved it too…even the picky eater! Delish! ????

    Reply
    • Lisa Longley says

      September 25, 2018 at 7:59 pm

      I’m so happy your family loved it, Jamie!

      Reply
  23. Kitchen Emporium says

    October 26, 2018 at 5:47 am

    thanks for the recipe! I like how slow cooker recipes are very easy to customize to individual preferences – like you mentioned you can choose your favorite enchilada sauce or choose to mince garlic instead of doing the powder.

    My mother and I had a better than average relationship growing up so we were somewhat close. Kiddo and I get along truly well and she converses with me about a considerable measure of things she doesn’t converse with her father (my center points) or her mother since she doesn’t see me the same as them. Her mother has disillusioned her thus there is no trust there. Thus, I am protected. I trust she will keep on feeling safe with me and trust in me since we have an awesome confiding in bond.

    Reply
  24. Janine S. says

    October 30, 2018 at 6:53 am

    I made this on Sunday, DELICIOUS. My daughter is in Color Guard and we have a band competition this weekend and we make a ton of food the judges and directors. I’m going to make 2 trays of this. The only difference I’m going to make is 1/2 cup milk and 1/2 cup chicken broth to give it more of a chicken flavor. I make a pot pie and I mix the milk and broth and it’s delicious.

    TY for sharing this. Wonderful!!!

    Reply
    • Lisa Longley says

      October 31, 2018 at 3:39 pm

      I am so happy you liked it!

      Reply

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I'm Lisa! Mom of three and a total hot mess in just about every way. Easy dinners that taste amazing, fast desserts that please a crowd, simple crafts anyone can do, and cocktails (obviously) are my quests. Read more about me HERE

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