Baked Chicken Casserole with Noodles with Corn

High Cotton Food Styling and Photography
  • Yield: 6 servings

Like many casseroles, this takes some doing. It’s pot-and-bowl-demanding, but worth every step. The combination of creamy sauce, corn, chicken and noodles is wonderful.


3/4cup milk
1/4cup all-purpose four
1 (14-ounce) can less-sodium chicken broth
3/4teaspoon dried thyme leaves
3/4teaspoon kosher salt
1/4teaspoon coarse ground black pepper
3tablespoons unsalted butter, divided
1 (8-ounce) package sliced mushrooms
1/2cup diced red onion
1/3cup diced red bell pepper
2cups cooked fresh or frozen corn
1 1/2cups (6-ounces) cubed, cooked boneless chicken breast
2cups cooked broad noodles (2 cups uncooked)
1/3cup chopped fresh flat-leaf parsley
1cup fresh breadcrumbs


  1. Preheat oven to 425F. Grease a 2-quart baking dish.
  2. Whisk milk and flour in a large bowl until flour dissolves. Whisk in broth, thyme, salt and pepper.
  3. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add mushrooms, onion and red pepper; cook, mixing occasionally, 7 minutes or until mushrooms are brown and tender.  Whisk sauce again and add to pan. Cook and stir until mixture comes to a boil. Reduce heat and simmer, stirring constantly, 2 minutes. Remove from heat; add corn, chicken, noodles and parsley, mix to combine. Transfer to baking dish.
  4. Place breadcrumbs in a medium bowl. Melt remaining 1 tablespoon butter; add to crumbs and toss with a fork to combine. Sprinkle evenly over casserole. Bake 12 minutes or until golden brown and bubbly.


Nutritional Info *per serving

  • Calories 311
  • Fat 10g
  • Saturated Fat 5g
  • Cholesterol 63mg
  • Sodium 623mg
  • Carbohydrate 39g
  • Fiber 3g
  • Sugars 6g
  • Protein 19g