Hearty Chicken & Noodle Casserole

I’ve talked about it so many times but when I look back at my childhood I realize how comical it was.  Now my parents will probably get angry with me reading this because they’re going to say, ‘here we go again, making fun of the immigrants’… but I’m not!  I swear!

Have you ever seen My Big Fat Greek Wedding?  I ask because this movie comes close to what it feels like to grow up first generation Canadian.  My parents, while pretty modern were still stuck in “old School” thinking – which again is a good thing, I learned a lot from this upbringing.

First

I buy in bulk – a lot!  Mike’s mom thinks I’m (well many negative things 🤣🤣🤣) but one of my more annoying qualities for her is my well-stocked pantry.  Which I’d like to point out was very helpful when the pandemic first started in March 2020.  I stock up on staples while they’re on sale, this saves a lot of money.

Second

I don’t waste food.  It drives me bonkers when Mike doesn’t finish his dinner, I’ll nag him until his jeans pop open from eating too much!

Third

I meal prep and “brown bag” it everyday!  I will never buy takeout in favour of bringing my lunch. This point actually serves 3 functions:

1.  It saves money.  Takeout is expensive!  what you pay for a family of 4 at your favourite burger place would easily pay of 3 days worth of nutritious groceries.
2. It’s healthier.  Processed foods are loaded with salt, sugar and preservatives.
3. I don’t waste food – leftovers equal lunch in my World.

See I’ve learned a lot from my parents and these are but a few AND I haven’t gotten to the funny parts yet.

My dad pluralizes “money” and “hair”… in a really thick Italian accent.  Lisa go brush your hair and tie them up 🤣.

Sorry dad but that’s funny!

I’ve changed my mind about my mother’s funny story, she’s got a mean streak!!!

So growing up in a European family meant we didn’t eat what the other Canadian kids did.  We’d have really great food when it wasn’t root Vegetables  😑😬😑… I don’t like root vegetables the way my mother used to make them… boiled, boiled and more boiled smush 🤢. My dad tried to feed his Brussels sprouts to our dog (who, by the way did not eat them, he left them on the floor).  Take from that what you will.

A typical day in our house would be me getting home from school via school bus.  My sister would already be there.  I’d have a snack from the pantry then my mother would get home around 4:30, she’d promptly start dinner.  My dad would get home around 5:30… then we’d sit down to dinner.  It was always a well-balanced meal; protein, starch side and veggies; usually a salad (check out my Copycat Kraft French Dressing).  Oh and bread, there was always fresh Italian bread sliced up in the bread basket!

So with all of this said, I must admit, casseroles were not a regular item on my family’s table growing up. In fact, I think the first casserole I had ever had was my Lightened up, Baked Macaroni and Cheese. Mike on the other hand, is 5 or 6 generations Canadian and he said he had many casseroles growing up. I respectfully requested his experienced opinion of my casserole and he said it was good. Anyone who knows Mike knows that is a rave review!  I asked Mike to recount some of the foods he’d grown up eating.  The only thing he really talks about is flaked ham.  Mike had a flaked ham sandwich everyday for school.  He kind of goes quiet when discussing it, kind of like he’s reliving the moment but doesn’t want to, you know what I mean?

Anyway, if I were to make this casserole for dinner tonight, I’d serve it with:

Sweet Onion Infused Dijon Vinaigrette with Spring Fresh Vegetables and Boston Lettuce

I’m not though, tonight we’re having:

Chicken Fajitas

but I digress, back to Hearty Chicken & Noodle Casserole!

A healthy Recipe for a rich, ooey gooey noodle casserole, loaded with cheese and tons of veggies… lightened up 🙂

Other Recipes You might like:

Cheesy Tuna Noodle Casserole

Chicken and Rice Bake

Farmer’s Casserole

Hearty Chicken and Noodle Casserole

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• Author: Lisa G Cooks
• Total Time: 55 minutes
• Yield: 6 1x

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Description

A healthy Recipe for a rich, ooey gooey noodle casserole, loaded with cheese and tons of veggies… lightened up 🙂

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Ingredients

Scale 1x2x3x

340 g Bag of Whole wheat, Yolk Free Egg Noodles

1 Bunch of broccoli, florets only

1 tbsp Extra virgin olive oil

2 Chicken Breasts, cleaned and cut into cubes

1 Small onion cut into sticks

3 Cloves garlic, crushed

½ Cup white wine

2 tbsp butter

2 tbsp whole wheat flour

1 cup Sodium-reduced stock

1 Cup milk (whatever you have hand, I used 1%)

1 tsp Dijon mustard

5–6 fresh thyme sprigs, leaves only

1 Cup of frozen peas

½ Cup sharp cheddar cheese, grated

1/4  Cup plain breadcrumbs

Salt

Pepper

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Instructions

Preheat your oven to 400

Bring a large pot of water to boil for the pasta; season it liberally with salt (the idea is to have the water taste like the sea).

Cook the pasta for half the amount of time the bag calls for; mine called for 6 minutes so I cooked the noodles for 3 minutes.

Add the broccoli florets to the pasta water at the same time you add the pasta.

When you have added the pasta and broccoli to the boiling water start building your sauce:

In a large skillet over medium-high heat, add the olive oil, when it’s hot add the chicken and onion, season with salt and pepper. Sauté until the onions are soft and translucent, about 5-7 minutes (the chicken won’t be cooked yet).

Add the garlic and sauté for another 30 seconds, careful not to let the garlic burn.

Add the white wine to the pan and gently scrape any bits that may be stuck to the pan (deglazing). Set this pan aside.

Drain the pasta and broccoli; let the pasta and broccoli sit in the strainer/colander until you’re ready to add it to the sauce.

Using the pasta pot; return the pot to high heat and add the butter and flour, mix well using a whisk. You’re making a roux here so you’re looking for the consistency of wet sand. Let the roux cook for about a minute, stirring constantly. This will get rid of the raw flour flavour.

Slowly add the stock, again whisking constantly.

Bring the mixture to a boil and when it starts to thicken, drop the heat to low.

Stir in the milk, Dijon mustard and thyme leaves, season with salt and pepper.

When the sauce has come together, turn the heat off the pot.

Taste and adjust seasoning.

Add the chicken and onion mixture to the sauce; make sure you add all the juices in the pan as well (flavour!).

Add the pasta and broccoli and the frozen peas.

Mix well and transfer to a greased casserole dish.

Place the casserole dish on top of a baking sheet (for the love of your oven, listen to me!).

Bake for 25 minutes.

Remove the dish from the oven and add the cheddar cheese and then top with the breadcrumbs.

Bake for another 5 minutes, until the sauce is bubbling and the breadcrumbs are slightly darkened.

Notes

1. Use any stock of your choosing (I used chicken here).
2. Originally posted on October 21, 2014!!!

• Prep Time: 10 Minutes
• Cook Time: 45 Minutes
• Category: Main
• Method: Oven
• Cuisine: Casserole