Are you a lover of pasta dishes? I know that my family sure is. We love mixing up pasta, cheese, and chicken and turning it into a savory weeknight casserole.
So flavorful and good! Anyway, I was rummaging through Grandma Janet’s old recipe box and came across this amazing recipe for chicken and noodle casserole. it sounded simple enough and didn’t look hard to make so I figured that was what we’d be having for dinner that night. I planned on this casserole tasting just “ok” because of how simple it seemed. Boy, was I ever wrong!
The first moment that I noticed this casserole was something truly special was how it smelled wafting through my house as it cooked. It was mouthwateringly good!
Once the casserole was done and we all sat down to eat nobody said a word because we were all too busy shoveling this yummy chicken and noodle casserole into our gullets. Talk about a winner of a dinner! You’ve really got to try this casserole on for size. You won’t be sorry!
If you’re looking for something warm and comforting to feed your family this winter then set your sights on this chicken and noodle casserole. It is amazing! I am absolutely smitten with it. My husband and kiddos really enjoyed this delicious chicken noodle casserole. My middle son said that it reminded him of chunky chicken noodle soup. I can see where he’d get that because the broth/gravy in the casserole does taste a lot like the classic soup that we all grew up with. Yummo!
Oh, yes, this chicken and noodle casserole is certainly comforting, but how can it not be? It’s made with love by Grandma Janet!
Ingredients
- 1 pound cooked Barilla pasta
- 2 garlic cloves, chopped
- 2 tablespoons Bertolli extra virgin olive oil
- 3 tablespoons Wesson vegetable oil
- 1 bell pepper, chopped
- 1 small onion, chopped
- 1 celery stick, chopped
- 2 tablespoons Gold Medal all-purpose flour
- 1 1/2 cup College Inn vegetable stock
- 2 teaspoons McCormick Hungarian paprika
- 1 pinch cayenne pepper
- Morton salt and pepper to taste
- 2 Tyson chicken breasts, cubed
- 1/2 cup gorgonzola cheese
- 2 cups Havarti cheese
Instructions
Cook pasta until it reaches al dente stage, drain it and mix with olive oil and garlic. Let it cool.
On medium-high heat soften bell pepper, onion and celery in vegetable oil for 2-4 minutes or until translucent.
Add paprika, cayenne pepper, salt and pepper and mix with vegetables.
Add chicken and let it get color on one side; it will take couple of minutes.
Flip chicken to the other side and let it cook for another minute or so.
Add flour and mix it in with oil. Cook it for a minute or so.
Add vegetable stock, mix it in and add Gorgonzola.
Mix Gorgonzola in and let it melt. Remove from the heat and mix with pasta.
Transfer the pasta with sauce to 9″ by 13″ oven safe dish slightly oiled.
Sprinkle Havarti on top and bake for 30 minutes or until the cheese is melted.
