What is the best way to get cooked chicken?

If you have the time, my favorite way to get myself a pile of cooked chicken is to pop a few chicken breasts in the slow cooker with about 2 cups of chicken broth and let it cook for 8 hours on low. It will be amazingly tender. Or, you can put the chicken in a pot of water, bring it to a boil and turn off the heat. Cover the pot and let the chicken cool completely. This is called poaching the chicken and again…so tender. OR, you can buy a rotisserie chicken at your supermarket, or use leftover chicken.

How do I make fresh breadcrumbs?

I am CONSTANTLY whipping up fresh breadcrumbs, because I have yet to meet a recipe that doesn't get better with a sprinkle of buttery crunchy breadcrumbs , and those type of breadcrumbs are the best when you start with fresh bread. Grab a slice or two, tear them into quarters and pop them into your food processor. Give them a whirl...and that's it! Fresh breadcrumbs!

What is poultry seasoning?

Poultry seasoning is a combo of ground thyme, sage, marjoram and sometimes a little black pepper. It gives that little something extra to chicken dishes (and I also sometimes use it on fish). I always have some in my spice drawer, but if you don't have any on hand, you can combine dried sage (that spice is essential to poultry seasoning) with any of those others above and you will be just fine.

Can this recipe be made ahead of time?

It can, all the way up to the baking part. Store the chicken mixture in the fridge and then bring it to room temperature before you bake it. Top the casserole with the breadcrumbs right before you bake it so things don't get soggy.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Chicken Noodle Casserole for Comfort Food Lovers

Chicken Noodle Casserole

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This comfort food recipe for chicken noodle casserole takes everyone’s favorite feel better soup and transforms it into a hearty pot pie supper.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop and Oven
Cuisine: American

Ingredients

Scale

3 tablespoons butter
1 cup fresh breadcrumbs
1 sweet onion, peeled and chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
2 tablespoons flour
4 cups chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon pepper
1 8 ounce package thin (also called fine) egg noodles
1 cup half and half
2 cups cooked chicken, shredded into bite sized pieces

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Instructions

Preheat oven to 350 and spray a casserole with cooking spray.
Melt 1 tablespoon butter in a skillet over medium high heat. Add breadcrumbs and stir until golden. Scoop out and set aside.
Add the remaining butter to the skillet and melt over medium high heat. Add onions, carrots and celery and sauté until just tender, about 5 minutes. Stir in flour.
Pour in chicken broth and stir. Add poultry seasoning, salt and pepper and bring to a simmer. Add the noodles and until the noodles are tender, about 6 to 8 minutes. Stir in chicken and half and half.
Pour the chicken and noodle mixture into the casserole and top with the breadcrumbs. Bake until bubbling, about 30 minutes, and serve!

Notes

Chicken: We like to use shredded white meat chicken in this recipe, but if you want to use dark meat that is a-ok. Or a combo of both!

Breadcrumbs: The easiest way we know to get fresh breadcrumbs in a flash is to whirl a slice or two of bread in your food processor and voila! Fresh breadcrumbs!

Poultry Seasoning: Look for this spice mix in the baking aisle with the other spices.

Egg Noodles: We like the fine thinner egg noodles for this recipe but you can use any noodles you like. Just make sure you adjust the cooking time if you are using bigger noodles.

Find it online: https://www.framedcooks.com/chicken-noodle-casserole-2/