debi's creamy chicken casserole

Name: Debi's Creamy Chicken Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 15
Cuisine: American
Ingredients: 1 package(s) fresh mushrooms, sliced thin; 1Tbls - fresh or jarred garlic, minced; 1 medium onion, chopped; 12 oz bag(s) wide egg noodles; 1/2 cup(s) butter; 1/2 cup(s) flour; 5 cup(s) milk, room temperature; 8 oz - cream cheese, room tempreture; 3-4 cup(s) cooked chicken, chopped or shredded.; 1-10oz bag(s) frozen peas; - salt and pepper to taste; 5oz - shredded parmesan cheese; 3-4 tablespoon(s) butter (to sauté onions, mushrooms and garlic); 3-4 tablespoon(s) olive oil (to sauté onions, mushrooms and garlic); 2 cup(s) panko bread crumbs

26 Pinches 1 Photo

Debi Fain

Dallas, TX

Updated on Jan 9, 2016

I have made this for years and my friends, family and co-workers love this. It's easy to make changes to this recipe and use what you have on hand. I've used green beans instead of peas. Chicken broth in the sauce if you're out of milk. Use bread crumbs, crushed up potato chips or croutons as your topping if you don't have Panko. Use cheddar cheese in place of the Parmesan cheese, just use what you have in your pantry and fridge.

Rate

Homemade chicken casserole with a rich white sauce. No processed canned soup in this family favorite. Crunchy topping with sweet peas and tender chicken make this my families favorite!

prep time 30 Min

cook time 30 Min

method Bake

yield 15 girls or 10 hungry boys

Ingredients

1 package fresh mushrooms, sliced thin
1Tbls - fresh or jarred garlic, minced
1 medium onion, chopped
12 oz bags wide egg noodles
1/2 cup butter
1/2 cup flour
5 cups milk, room temperature
8 oz - cream cheese, room tempreture
3-4 cups cooked chicken, chopped or shredded.
1-10oz bag frozen peas
- salt and pepper to taste
5oz - shredded parmesan cheese
3-4 tablespoons butter (to sauté onions, mushrooms and garlic)
3-4 tablespoons olive oil (to sauté onions, mushrooms and garlic)
2 cups panko bread crumbs

How To Make debi's creamy chicken casserole

Step 1

Sauté mushrooms in 3-4 Tbls of butter and olive oil on medium heat in a large skillet. Add a little salt so they give off their water. After water is evaporated, add in chopped onions and sauté until onions are opaque and mushrooms are golden brown. Add in chopped garlic and sauté a couple more minutes. Set aside.

Step 2

Boil noodles to al dente and and drain. Leave in about a cup of the pasta water in the pot with the noodles so they don't stick together while you're making the yummy sauce.
Step 3

In a large Dutch oven add in 1/2 c butter and melt on medium heat. Sprinkle in flour and whisk until blended and cook for about a minute. It will be super thick, turn down to med/low. Slowly add room temperature milk and stir constantly. It will be thick and beautiful. Add more milk if it's too thick. Salt and pepper to taste. Add in room temperature cream cheese and half the parmesan cheese and whisk until combined. Season to taste. Add in noodles, frozen peas, mushroom, onions, garlic, and chopped or shredded chicken and stir until everything is coated. It should be very saucy. This makes a ton and you can easily split this into casserole pans and freeze one if you want to. I use the Pampered Chef 9X13 casserole pan. And it fills it to the top.
Step 4

Combine the Panko bread crumbs with the rest of the Parmesan cheese and sprinkle on the top.
Step 5

Bake 400 degrees 25 minutes or until bubbly. Turn on broiler and brown the top for about 5 minutes! Watch it close so they don't burn.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes