I’ve been in a cooking stink these last few weeks. I don’t have much of an excuse… Sure, it’s been hot outside and I’ve been busy with projects. But quite frankly, I just don’t wanna. Yes, every now and again even this Domestic Goddess gets into a funk where cooking becomes a chore — rather than a joy — and food just loses its appeal (say it isn’t so!).
Whenever that happens, I flip through my binder of recipes searching for something special to spark my taste buds. I usually open a bottle of wine to help me look, too. Nine times out of ten I choose a tried-and-true comfort food dish. Tonight, I decided on this Chicken Noodle Casserole for two important reasons:
- It’s quick and easy to prepare.
- It’s packed with vegetables that my kids and hubby will actually eat.
So pour yourself a glass of wine, turn on some quality tunes (music always makes things better), and let this tasty, easy dish motivate you in the kitchen. Enjoy! — v.
First, chop onion and garlic and cut chicken into 1-inch cubes.
Heat olive oil in a skillet and add onion and garlic, cooking 1-2 minutes until fragrant. Add chicken and cook through.
Meanwhile, boil pasta in a large pot. Add frozen peas, carrots and broccoli during the last five minutes of cooking. Drain and set aside.
In a casserole dish, mix soup, milk, half of the cheese, cooked chicken, and drained noodles and vegetables. Combine well. Top with remainder of cheese and bake in preheated oven for about 20 minutes.
If that’s not love from the oven, then I don’t know what is!
And did I mention that my kids (3 and 1 year olds) love it?! It’s a terrific way to get them to eat their vegetables. It’s not like veggies on the side; they see them, but they don’t really taste them because they’re too busy eating the noodle-y cheesy goodness!
Proof is in the pudding casserole below. Plates wiped clean.
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Chicken Noodle Casserole
Ingredients
- 8 oz rotini pasta
- 1/2 cup frozen peas & carrots
- 1/2 cup frozen broccoli florets
- 1 Tbsp extra virgin olive oil
- 2 cloves of garlic, minced
- 1/2 yellow onion, diced
- 1 1/2 cups chicken, cut into 1-inch cubes
- 1/2 tsp ground black pepper
- 1/2 tsp kosher salt
- 1 can Cream of Mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
Directions
- Step 1 Preheat oven to 400 degrees F.
- Step 2 Prepare noodles according to package directions. Add frozen vegetables for last five minutes of cooking time. Drain and set aside.
- Step 3 In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook until fragrant, 2 minutes. Add chicken and cook until done. Season with salt and pepper.
-
Step 4
In a casserole dish, add soup, milk, half shredded cheese, cooked chicken mixture, noodles and vegetables. Combine well. Top with remaining shredded cheese. Bake for 20-25 minutes or until bubbling and hot.
This recipe is adapted from Food.com, Tuna Casserole.
Tried this casserole out today. Came out great. Picky eaters not so picky today! Thanks V!
I’m so glad they liked it! P.S. It freezes well.
I’m going to make this!!
Great! Please let me know how you guys like it.