Skip to main content

Cheesy Chicken Noodle Casserole

So, when I was in college I didn't really care that processed foods were bad for you; I just knew that they were quick and easy (and at that time, I also thought they were cheaper because I didn't have a pantry with everyday staples in it!) One of my favorite boxed foods was Chicken Helper (and sadly, one of DHs favorite foods STILL is Hamburger Helper). Regardless of how bad it is for you I still crave it when I pass it in the aisle at the grocery store; however, thankfully in St. Louis I've never seen the kind I liked in college: 4-Cheese Chicken Helper (or something like that!)

I decided over the weekend to try to make my own version of it. I mean, it's basically just egg noodles, cheese and chicken! I looked online for recipes and couldn't really find any that didn't use cream soups (which I now know not everyone uses!) so I had to make my own (which is not my strongest skill!) PLUS, I used a new "technique" that I've never tried before... a bechamel sauce that I melted cheese in to... not sure if this was the best way to make what I was going for but I think it turned out really well!

Cheesy Chicken Noodle Casserole
Ingredients
2 b/s chicken breasts, cut in to 1-inch cubes
EVOO
8oz egg noodles
3 Tablespoons Butter
2 Tablespoons flour
1 Cup milk
~3/4 Cup Shredded or Cubed Cheddar Cheese
~1/2 Cup Shredded or Cubed Swiss Cheese
Handful of breadcrumbs
S&P to season
Directions
- preheat oven to 350
- cook noodles in large pot
- heat EVOO in skillet while cubing chicken
- sautee chicken until no longer pink inside (set aside while noodles boil and making sauce)
- in a sauce pan, melt butter
- add in flour and cook a few minutes
- whisk in milk slowly
- simmer sauce a few minutes
- add in cheese and stir well to melt cheese in to a sauce
- once sauce is finished and noodles are done, add in to skillet with chicken
- mix well and put in oven safe casserole dish (if you don't have oven safe cookware, or if you want to use a dish like me!)
- top with bread crumbs
- bake at 350 for ~ 30 minutes or until bubbly

Comments

  1. Does it taste like the chicken helper? That was one of my daughter's favorites and they discontinued it!:(

    ReplyDelete
  2. Hi Jess, I actually haven't made this in awhile so thank you for finding it and reminding me it's out there! I wouldn't say it tastes exactly like Chicken Helper, but it is definitely a good version of something similar. It is creamy, just like Chicken Helper, which is definitely what I was going for. I think next time I make it I may use a blend of White Cheddar and Gruyere, my current faves!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Classic Monkey Bread

For a few years I made monkey bread muffins for Christmas morning, and for some reason I got out of that habit. Then we had kids and I thought I'd get back in to it, but I didn't until recently. But I recently made classic loaf Monkey Bread and realized that it's just better than muffins. It's not like a loaf is any less "complicated" to make, or really tastes different, but there is something easier about it. And I haven't had a single loaf bubble over and cause a mess in my oven! I'm so happy to have brought this back in to our lives. Not that it takes long to put together or bake, but this is the perfect lazy weekend (or Christmas morning) breakfast. I have even started the process in advance before, by cutting the biscuits and measuring the sugar and cinnamon in a bag the night before. After all, the biscuit cutting is the most time consuming part. Wake, assemble, and voila! Do you have a big crowd to feed, or kids that devour sweets? Simply

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it