Ground Chicken Noodle Casserole
Ground Chicken Noodle Casserole
This Ground Chicken Noodle Casserole is a comforting, hearty dish packed with tender egg noodles, flavorful ground chicken, and a medley of vegetables in a creamy, cheesy sauce. Topped with crispy panko breadcrumbs, it bakes to golden perfection, making it an ideal meal for family dinners or meal prepping.
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Ingredients
- 4 Tbsp. 1/2 stick unsalted butter, plus more for baking dish
- 1 8-ounce bag extra-wide egg noodles
- 3/4 cup panko breadcrumbs
- 3 Tbsp. olive oil
- 6 oz. sharp cheddar grated (about 1 1/2 cups), divided
- 2 carrots sliced
- 1 bell pepper chopped
- 8 oz. mushrooms sliced
- 1 cup frozen lima beans thawed
- 1/2 yellow onion chopped
- 2 garlic cloves chopped
- 2 thyme sprigs plus more for garnish
- Kosher salt and freshly ground black pepper to taste
- 1 lb. ground chicken
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 3/4 cup heavy cream
Instructions
Preheat the oven
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Cook the egg noodles
- Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Prepare the breadcrumb topping
- In a small bowl, combine 3/4 cup panko breadcrumbs with 2 Tbsp. olive oil and 1/2 cup grated cheddar cheese. Set aside.
Sauté the vegetables
- In a large skillet, melt 4 Tbsp. butter over medium heat. Add the sliced carrots, chopped bell pepper, sliced mushrooms, lima beans, chopped onion, garlic, and thyme sprigs. Sauté until the vegetables are tender, about 5-7 minutes. Season with salt and black pepper to taste.
Cook the chicken
- Add the ground chicken to the skillet and cook until browned, breaking it up with a spoon.
Make the sauce
- Stir in 1/4 cup flour and cook for 1 minute. Gradually pour in 1/2 cup dry white wine, stirring to deglaze the pan. Add 1 1/2 cups chicken stock and 3/4 cup heavy cream, stirring until the sauce thickens. Remove thyme sprigs and adjust seasoning if needed.
Combine the mixture
- Add the cooked egg noodles and 1 cup cheddar cheese to the skillet, stirring to combine everything well.
Assemble the casserole
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the prepared breadcrumb mixture evenly over the top.
Bake the casserole
- Bake uncovered for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
Garnish and serve
- Let the casserole rest for 5 minutes before serving. Garnish with fresh thyme sprigs, if desired.
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