Creamy Chicken and Noodles
A creamy chicken and noodles casserole made with tender chicken, egg noodles, and a rich sauce of butter, cream, and vegetables.
Ingredients
- 2 boneless skinless chicken breasts diced
- 2 teaspoons olive oil
- 1 cup celery finely diced
- 1 cup carrots finely diced
- 1/2 yellow onion diced
- 1/3 cup all-purpose flour 42g
- 5 tablespoons butter 71g
- 1 teaspoon chicken bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and black pepper to taste
- 1 teaspoon seasoned salt
- 5 cups egg noodles
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
Instructions
Cook Noodles and Chicken:
Prepare the egg noodles by boiling them per the package instructions. Simultaneously, warm 1 teaspoon of olive oil in a large skillet set to medium-high heat. Add the diced chicken, then season with seasoned salt, onion powder, and garlic powder. Cook for 6-7 minutes until the chicken is no longer pink inside. Transfer the cooked chicken to a plate and set aside.Sauté Vegetables in Butter:
Lower the heat to low and put the butter and the remaining 1 teaspoon of olive oil into the skillet. Once the butter has melted, toss in the onions, carrots, and celery. Cook over low heat, stirring occasionally, until the vegetables are tender and aromatic.Make Roux with Flour:
Dust the flour evenly over the vegetables and mix thoroughly. Continue cooking the roux while stirring constantly for 2-3 minutes.Add Broth and Cream:
Gradually pour in the chicken broth while whisking to create a smooth mixture. Let it come to a simmer and thicken. Add the chicken bouillon powder, salt, and black pepper to taste. When the sauce has reached your preferred consistency, remove from heat and mix in the heavy whipping cream until well blended.Combine and Serve:
Return the drained egg noodles and cooked chicken to the skillet. Stir everything together until evenly coated. Serve immediately and enjoy.