Parmesan Chicken Corn Noodle Casserole

  • Yield: 8 - 10 servings


4cups Chicken or Turkey, cooked and diced
4cups Dried noodles of your choice (bow tie works well!)
15ounces Corn, frozen or canned
15ounces Corn, cream style
2cups Carrots, diced, fresh or frozen, but thawed or cooked 'til tender
3tablespoons Butter, melted
1medium Onion, diced (approx. 1 cup)
1stalk Celery, diced ( approx. 1/2 cup)
1clove Garlic, minced
1/4cup Flour
2 1/2cups Milk
1cup Sour Cream
1cup Parmesan Cheese, shredded
1cup Chicken broth
1tablespoon Sage, chopped fine
1tablespoon Thyme, chopped fine
2tablespoons Parsley, chopped fine
1dash Salt, to taste
1dash Pepper, to taste
2cups Bread crumbs or diced bread
4tablespoons Butter, melted
1dash seasonings to taste


  1. Cook dried pasta in appropriate amount of water until tender, turn off heat and let stand. If you’re using frozen corn and/or carrots, you can drop them in this pot to thaw. I like to let the pasta absorb a little more liquid before draining. If you drain it immediately, it will then absorb too much of your sauce while heating and the casserole will be drier than it should be.

  2. While pasta is cooking, using a 4 quart pot, start the sauce by melting the butter, then sauté onions and celery until tender; add the minced garlic and sauté another minute.

  3. Add the flour to this mixture, and stir well; then add milk slowly, stirring constantly. Bring sauce to a boil and cook for 1 minute.

  4. Turn off heat, add herbs, salt and pepper, corn, creamed corn, sour cream, chicken broth, Parmesan, chicken and noodles.  Mix until well combined.

  5. Pour casserole mixture into a greased 3 quart casserole pan.  

  6. In a bowl, pour the melted butter over the bread crumbs and mix well.  Spread the bread crumbs evenly over the casserole.  
  7. Cover with foil  or a lid and bake at 350 degrees for 25 minutes or until bubbling, remove the lid and bake another 10 minutes.