Creamy Chicken Casserole Recipe

Creamy Chicken Casserole Recipe

This Creamy Chicken Noodle Casserole uses Boursin cheese as a secret ingredient! Ultra creamy sauce with egg noodles, chicken, vegetables, and a buttery breadcrumb topping. Ready in 55 minutes, and feeds 6 to 8!

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Course: Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Author: Jennifer Stewart

Ingredients

2 ounces egg noodles
½ medium onion diced, roughly 1 cup
1 tablespoon butter or olive oil
10.4 ounces Boursin cheese (garlic & herb) 2 packages
1 ½ cups heavy whipping cream
1 ½ cups chicken broth
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
2 cups cooked chicken diced
2 cups mozzarella cheese
10 ounces peas and carrots frozen, thawed
10 ounces corn frozen, thawed
½ cup parmesan cheese
½ cup bread crumbs seasoned
2 tablespoons butter melted

Instructions

Preheat the oven to 350°F and spray a 9-by-13-inch casserole pan with nonstick cooking spray.
Boil egg noodles for 5- 6 minutes and drain. You want them to be al dente; they will continue to cook in the oven.
In a large pot, cook chopped onion in 1 Tablespoon of butter or oil on medium-high heat.
Cook until soft and translucent, for about 5 minutes.
Add the Boursin, cream, chicken broth, Italian seasoning, salt, garlic powder, and black pepper. Cook on medium-high heat until the Boursin is completely melted.
Stir in diced chicken, mozzarella cheese, peas and carrots, corn, parmesan cheese, and the cooked and drained egg noodles.
Stir well; the heat from the sauce and noodles will melt the shredded cheeses. The sauce will be thin, but it will thicken in the oven.
Pour into the sprayed casserole dish.
In a small mixing bowl, add breadcrumbs and melted butter. Stir together and sprinkle over the casserole.
Bake for 40 minutes, until lightly browned and bubbling.
Let the casserole stand for 5 minutes before serving.

Notes

Chicken shortcut: Store bought rotisserie chicken is perfect for this. Saves time cooking chicken from scratch or use up leftovers.
Cook noodles al dente: Undercook the noodles slightly. They can become mushy if overcooked.
Stir well: When adding the Boursin, let the broth help to melt it, along with the other cheeses. The sauce will be thin but will thicken in the oven and when it rests.
Breadcrumb options: Panko or crushed Ritz crackers work instead of regular breadcrumbs for a different texture.
Make ahead: Assemble without the breadcrumb topping, refrigerate up to 24 hours, and add the topping before baking.
Let it rest: Let the casserole stand 5 minutes after baking for easier serving

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