Chicken Noodle Casserole with Glazed Carrots

by April Reinhardt
(last updated May 26, 2017)

If you want to embellish this dinner menu, consider serving canned biscuits and a raw vegetable tray with dip. It is important to note that when working with raw chicken, it's always a good idea to sanitize and disinfect your work surface, as well as your hands and utensils, in order to combat salmonella.

Chicken Noodle Casserole Ingredients

  • 2 cups of frozen peas
  • 2 tablespoons of butter
  • 1 diced onion
  • 2 tablespoons of flour
  • 1 cup of chicken broth
  • 1 cup of sour cream
  • 1 8-ounce bag of egg noodles
  • 1/2 cup of mayonnaise
  • 1/2 cup of milk
  • 2 cups of shredded cheddar cheese
  • 6 slices of Swiss cheese
  • 3 large boneless skinless chicken breasts

Chicken Noodle Casserole Directions

Preheat your oven to 400 degrees. Cook the noodles using the directions on the package, and set aside. Spray a 13" x 9" baking dish with non-stick cooking spray. Cube the chicken and place into the pan, pouring the frozen peas over them. Place the chicken and peas into the oven while you prepare the sauce. In a saucepan, melt the butter and saute the onions until they are transparent. Slowly add the flour and stir with a wire whisk constantly until the mixture is creamy. Slowly add the chicken broth while continuing to stir. Add the sour cream, mayonnaise, and milk a little at a time, whisking all the while to make the sauce as smooth as possible. Cook on medium heat until the sauce thickens. Remove the pan from the heat, add the cheese, and stir a little until the cheese begins to melt. Take the chicken and peas from the oven, add the cooked noodles, and stir. Pour the sauce over the mixture and stir gently. Cover the mixture with the Swiss cheese slices and return the pan to the oven for 30 minutes.

Glazed Carrot Ingredients

  • 1 16-ounce package of fresh baby carrots
  • 1/4 cup of butter
  • 1/4 cup of packed brown sugar
  • 1 packet of Ranch salad dressing mix

Glazed Carrot Directions

Place the carrots into a pan with 1-1/2 cups of water. Bring the water to a boil, reduce the heat to medium, cover the pan, and cook the carrots for about 10 minutes, or until tender. Drain the water from the pan and set aside. In another pan, combine the butter, brown sugar, and dressing mix. Stir to blend the ingredients well, and then add the carrots. Cook over medium heat for about 5 minutes, stirring every so often to glaze the carrots. Serve immediately.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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