This incredibly easy Creamy Italian Chicken Noodle Casserole is made with basil alfredo sauce, chicken, egg noodles and fresh garlic.
CREAMY ITALIAN CHICKEN NOODLE CASSEROLE
Whenever I think of noodle casserole, I think comfort food. For me, I like a hearty and creamy casserole with either chicken or beef. I want to make it a whole meal in one! I also like to make enough so that I have leftovers for a couple of days. To me, there’s nothing better on a cold winter’s day than reheating some leftover chicken noodle casserole or CHICKEN NOODLE STEW and warming up from the inside out!
TIPS FOR MAKING THIS ITALIAN CHICKEN NOODLE CASSEROLE:
- Now, because we are dealing with real egg noodles here, we need to add plenty of sauce to our casserole. Even after pre-cooking the noodles, they will continue to soak up the flavor of whatever they are cooked with.
- You can use a bag of dried, wide egg noodles in place of the frozen egg noodles. You can usually find them in the same grocery aisle as the pasta. Do not add the milk since the dried egg noodles don’t need as much liquid as the frozen ones.
- Can’t find basil Alfredo sauce? No problem, just purchase the regular Alfredo sauce and a jar of basil pesto. Stir together the Alfredo sauce and 1/3 cup of the basil pesto together. Then continue with the rest of the recipe.
INGREDIENTS NEEDED:
1 (24 oz) bag Reames® frozen egg noodles
2 (14.5 oz) jars basil alfredo sauce
2 cups milk
3 cups chopped, cooked chicken
1 1/2 tbsp minced garlic
2 cups crushed garlic-flavored crouton
HOW TO MAKE ITALIAN CHICKEN NOODLE CASSEROLE:
Boil frozen egg noodles in a large pot according to package directions. Meanwhile, preheat oven to 350f degrees.
Drain well. Turn heat off and place noodles back into pot. Stir in basil alfredo sauce, milk, chicken and garlic. Stir well.
Pour noodle mixture into ungreased 9×13 baking dish. Crush croutons.
Sprinkle crushed croutons on top of casserole.
Cover casserole with aluminum foil and bake at 350f degrees for 20 minutes.
Then carefully remove foil and cook for an additional 10 minutes (until crouton topping is golden brown).
Then serve. Optional: sprinkle some diced green onions on each individual serving.
Enjoy!
CREAMY ITALIAN CHICKEN NOODLE CASSEROLE
Ingredients
- 1 (24 oz) bag Reames® frozen egg noodles
- 2 (14.5 oz) jars alfredo sauce
- 2 tbsp basil paste (comes in a tube in the cold produce section)
- 2 cups milk
- 3 cups chopped, cooked chicken (rotisserie chicken works perfect)
- 1 1/2 tbsp minced garlic
- 2 cups crushed garlic-flavored croutons
Instructions
- Boil Reames® frozen egg noodles in a large pot according to package directions. Meanwhile, preheat oven to 350f degrees.
- Drain well. Turn heat off and place noodles back into pot. Stir in alfredo sauce, basil, milk, chicken and garlic. Stir well.
- Pour noodle mixture into uncreased 9x13 baking dish. Crush croutons.
- Sprinkle crushed croutons on top of casserole.
- Cover casserole with aluminum foil and bake at 350f degrees for 20 minutes.
- Then carefully remove foil and cook for an additional 10 minutes (until crouton topping is golden brown).
- Serve with a salad!
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