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Sick Day Casserole

CasseroleChickenClassicDiner-StyleDinnerFallWinter
Time :1 hour 10 minutes
Yield :6 servings
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No one likes the blah-ness of feeling a little under the weather. And while their nose is a little drippy, their belly still needs to be fed. Not just any food will do, though. Sick Day Casserole is the low-fuss cure to serve anyone you love who is feeling ill! You know that chicken noodle soup Mom made when you didn't feel so well? Think of this as the more flavorful, heartier, crunchier, and creamier casserole cousin. This bubbling bake only needs a skillet and a casserole dish in order to whip it up and it's ready in a little over an hour, with most of that time being in the oven to make sure you can get that much-needed rest. A spoonful of Sick Day Casserole will help their medicine go down!
No one likes the blah-ness of feeling a little under the weather. And while their nose is a little drippy, their belly still needs to be fed. Not just any food will do, though. Sick Day Casserole is the low-fuss cure to serve anyone you love who is feeling ill! You know that chicken noodle soup Mom made when you didn't feel so well? Think of this as the more flavorful, heartier, crunchier, and creamier casserole cousin. This bubbling bake only needs a skillet and a casserole dish in order to whip it up and it's ready in a little over an hour, with most of that time being in the oven to make sure you can get that much-needed rest. A spoonful of Sick Day Casserole will help their medicine go down!

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion chopped
  • kosher salt to taste
  • pepper to taste
  • 4 tablespoons salted butter
  • 2 cloves garlic chopped
  • 3 carrots chopped
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 3 1/2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/4 cup fresh parsley roughly chopped
  • 2 eggs beaten
  • 3 cups whole grain bread cubed
  • 2 cups egg noodles uncooked
  • 1 1/2 cups chicken cooked and shredded or cubed
  • 1 cup kettle cooked potato chips crushed

Directions

  • Preheat the oven to 375 degrees F.
  • Lightly coat a 9x13-inch baking dish.
  • In a large skillet over medium heat, heat the oil.
  • Add the onion to the oil and cook until they are softened and slightly caramelized, about 5 minutes.
  • Season the cooked onions with the salt and the pepper.
  • Add the butter, the carrots, and the garlic to the onions and cook, for about 5 minutes.
  • Stir the thyme and the cayenne into the veggie mixture.
  • Sprinkle the flour over the veggies and cook, stirring to coat, for about 1 minute.
  • Slowly pour the chicken broth and the milk into the veggie mixture.
  • Season the veggie mixture with the salt and the pepper.
  • Bring the veggie mixture to a low boil.
  • Lower the heat to medium and simmer until the veggie mixture has thickened, about 5 minutes.
  • Transfer the veggie mixture away from the heat.
  • Stir the parsley into the veggie mixture.
  • Let the veggie mixture cool until it is no longer too hot to touch.
  • Stir the eggs into the cooled veggie mixture.
  • Add the cubed bread, the noodles, and the chicken to the veggie mixture, tossing to combine.
  • Transfer the casserole to the prepared baking dish.
  • Top the casserole with the crushed kettle chips.
  • Bake, uncovered, until the filling is bubbling and the top is golden brown, about 35-45 minutes.
  • Let the casserole stand for 5 minutes before serving.
  • Serve.
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