Cheesy Chicken Noodle Casserole


  • Makes6 servings
Cheesy Chicken Noodle Casserole

Everyone will love this cheesy chicken noodle casserole — it has a potato chip crust!


  • 8 oz farfalle (bow tie) pasta

  • 5 tbsp unsateld butter, divided

  • 1 1/5 cups sliced mushrooms

  • 1/4 cup all-purpose flour

  • 3 cups milk

  • 1/4 cup white wine, optional

  • 1 cup reduced-sodium chicken broth, or vegetable broth

  • 2 cups plus 1 cup grated old cheddar

  • 1 cup grated Parmesan

  • 1 tbsp chopped thyme, 1 tsp dried thyme leaves

  • 1/2 tsp black pepper

  • 3 cups cubed cooked chicken, (about 2 large breasts)

  • 1 1/2 cups coarsely crushed plain reduced-salt potato chips


  • Preheat oven to 375°F (190°C). Butter a 9 in square (2.5 L) casserole dish and set aside. Bring a large pot of water to a boil. Cook pasta according to package instructions. Transfer to a colander, rinse under cold water and drain well.

  • In a large saucepan, melt 2 tbsp (30 mL) butter over medium-high heat. Add mushrooms and cook, stirring frequently, until tender, about 5 minutes. Transfer to a small plate and set aside. Wipe out saucepan, then return to stove and melt 3 tbsp (45 mL) butter over medium heat. Add flour and whisk constantly until bubbly but not brown, about 1 minute. Gradually whisk in milk, then wine and stock. Bring to a boil; reduce heat to medium low and stir constantly until thickened, about 4 minutes. Add 2 cups (500 mL) grated cheddar, Parmesan, thyme and pepper; stir until cheese is melted and sauce is smooth. Add chicken, pasta and mushrooms and stir well.

  • Pour into prepared dish and sprinkle with remaining 1 cup (250 mL) grated cheddar. Cover loosely with foil (oiled to prevent sticking). Place on a baking sheet and bake until heated through, 20-25 minutes. Remove foil and sprinkle with potato chips. Continue to bake, uncovered, until top is golden and sauce is bubbly around the edges, about 15 minutes more.

  • In a serving: 792 calories, 52 g protein, 45 g fat, 45 g carbs

  • Note: Make ahead + freeze! Once the casserole is assembled, cool to room temperature. Cover tightly with aluminum foil and freeze up to 3 months. When ready to use, defrost in refrigerator overnight. Bake as below, adding more time if necessary.

Nutrition (per serving)

Carbohydrates 52g, Fibre 45g.

This article was originally published on Apr 01, 2011

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