Recipe Background
Soup is the go-to dish for when you're feeling under the weather but eating it in a comfortable position without risk of spilling is... a bit challenging to say the least. So, the simple act of transforming a classic chicken noodle soup into a casserole makes it that much easier to eat and that much easier to help with rest and recovery. Get Well Casserole is exactly that: the tender egg noodles, the savory flavor of chicken, the juicy bites of meat, the creaminess of mozzarella—it's all here but now without all the mess and balancing! If you're looking to make yourself feel better or perhaps a loved one, Get Well Casserole will help them bounce back and get their tastebuds excited again!
Soup is the go-to dish for when you're feeling under the weather but eating it in a comfortable position without risk of spilling is... a bit challenging to say the least. So, the simple act of transforming a classic chicken noodle soup into a casserole makes it that much easier to eat and that much easier to help with rest and recovery. Get Well Casserole is exactly that: the tender egg noodles, the savory flavor of chicken, the juicy bites of meat, the creaminess of mozzarella—it's all here but now without all the mess and balancing! If you're looking to make yourself feel better or perhaps a loved one, Get Well Casserole will help them bounce back and get their tastebuds excited again!
Ingredients
- 16 ounces egg noodles
- 4-6 cups chicken broth
- 2 bay leaves
- 3 tablespoons unsalted butter
- 3 stalks celery diced
- 1/2 yellow onion diced
- 3 medium carrots diced
- 3 cloves garlic minced or pressed
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- salt to taste
- pepper to taste
- 3 cups chicken cooked and shredded
- 3 cups mozzarella shredded and divided
Directions
- Preheat the oven to 425 degrees F.
- Spray a 9x13-inch casserole dish with cooking spray and set aside.
- Cook the egg noodles in the chicken broth with the bay leaves according to the package directions. Note the instructions on the egg noodles for use in a casserole; you will likely need to cut the boiling time by half.
- Reserve 2 cups of the cooking liquid. Drain the noodles and set aside.
- Melt the butter over medium-low heat in a large saucepan.
- Add the celery, the onion, the carrots, and the garlic to the pan with the butter and cook until the veggies are soft and tender, about 5 minutes.
- Add the flour to the pan, mixing it in to make a paste, about 1-2 minutes.
- Very slowly add the reserved cooking broth, approximately 1 tablespoon of the broth at a time, waiting until the last bit of each addition is completely combined before adding the next tablespoon.
- Slowly add the milk into the mixture and stir to combine
- Add the parsley and the basil to the mixture.
- Season the mixture to taste with the salt and the pepper.
- Stir the chicken, the cooked noodles, and 1 1/2 cups of the cheese into the mixture.
- Pour the mixture into the greased casserole dish and top with the remaining 1 1/2 cups of cheese.
- Bake until browned as desired, about 10 minutes.
- Serve.
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