Chicken or Turkey Noodle Casserole
Transform your Thanksgiving leftovers into a cozy weeknight win with this Chicken or Turkey Noodle Casserole! Creamy, cheesy, and packed with tender turkey or cooked chicken, bowtie pasta, and mixed veggies, it’s comfort food at its simplest—ready in under an hour for the whole family to devour.
Here’s a recipe that proves simplicity is the key to a hearty and delicious meal. This Chicken Noodle Casserole, prepared with rotisserie chicken or leftover turkey, is the embodiment of comfort food. Infused with creamy goodness and prepared in under an hour, it’s the perfect dish to enjoy after a busy day. Plus, it’s versatile enough to use turkey leftovers from your Thanksgiving feast.
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Thanksgiving was a blast, but now you’re left with a mountain of turkey? Don’t despair! We’ve discovered a tasty and easy way to use up those leftovers. Say hello to our family-favorite, Turkey Noodle Casserole! Guaranteed to hit the spot and maybe even kickstart a new holiday tradition.
Tip: You can keep a bag or two of frozen veggies in the freezer. It’s a great help when you need a meal are in a hurry. These frozen veggies are cooked and can be easily added to so many recipes like this Chicken Noodle Recipe.
This Chicken Noodle Recipe or Turkey Noodle Recipe is one that you and your family will love. It’s amazingly simple and makes a great casserole that will be on the table in under an hour.
Turkey or Chicken Noodle Casserole Recipe:
Ingredients:
- 2-3 cups chopped cooked chicken or leftover turkey
- 12 ounce box of bowtie pasta
- ¼ cup butter
- 12 ounce package of frozen mixed vegetables
- 6 Tablespoons flour
- 2 cups milk
- 2 (10.5 ounce) cans of cream of chicken soup
- 1 ¼ cups sour cream
- salt
- black pepper
- Shredded cheese for topping, optional
Equipment Needed:
- Large Skillet
- 9 X 13 Casserole Dish
- Pasta Cooker or large pot to cook pasta
🥣 Recipe Tips
- Boost the flavor of leftover turkey – If your turkey tastes a little bland the second time around, toss the diced meat with ½ teaspoon poultry seasoning and a pinch of garlic powder before stirring it into the casserole. It wakes up the flavor without any extra work.
- Get a creamier sauce without soup – Want to skip the canned cream of mushroom? Replace it with 1½ cups of béchamel (just melt 2 Tbsp butter, whisk in 2 Tbsp flour, cook 1 minute, then gradually add 1½ cups milk + ½ cup broth). Stir in the cheese at the end for an ultra-creamy, from-scratch version.
- Crispy topping upgrade – Instead of plain breadcrumbs, crush a sleeve of Ritz crackers or use French-fried onions mixed with the Parmesan for the top during the last 10 minutes of baking. It adds amazing crunch and makes everyone fight for the corner pieces!
How to make this turkey or chicken noodle casserole
To start this easy Casserole, melt butter in a large skillet add a bag of frozen vegetables and heat. As soon as they are hot, add flour, stir and continue stirring until the flour is cooked.
Pour in milk and heat to boiling stirring often and continue to cook and stir until it’s thick and bubbly. Add both cans of cream of chicken soup and sour cream.
Add chopped cooked chicken or turkey to skillet and stir well to combine. Gently add cooked pasta, salt, and pepper and gently stir to blend.
Pour the mixture into a 9 X 13 casserole dish. Bake your chicken noodle casserole at 350 degrees for about 25 minutes. Top with cheese and bake until cheese is melted, optional.
This delicious Chicken Noodle Casserole is very easy to prepare. It’s a great weeknight dinner idea using leftover turkey, cooked chicken, or a rotisserie chicken. There’s nothing quite like pulling this bubbly, golden Chicken/Turkey Noodle Casserole out of the oven. It’s the ultimate cozy hug after Thanksgiving—turning those leftovers into something everyone actually cheers for. Quick, creamy, cheesy, and gone in minutes. This one’s officially in our permanent rotation!
🥣 Recipe
Ingredients
- 2-3 cups Cooked Chicken Chopped or leftover turkey
- 1 12 ounce box bowtie pasta
- ¼ cup butter
- 1 12 ounce package frozen mixed vegetables
- 6 Tablespoon flour
- 2 cups milk
- 2 cans cream of chicken soup
- 1 ¼ cups sour cream
- Salt to taste
- black pepper to taste
- Shredded Cheese for topping (Optional)
Instructions
- Preheat your oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray, set aside.
- Boil bowtie pasta, according to package directions, until just al dente.
- Meanwhile, in a large skillet, add ¼ cup of butter and heat over medium heat, until melted. Add frozen vegetables, and cook until just thawed.
- Add 6 tbsp flour and mix well. Cook 1-2 minutes. Stir in milk, and bring mixture to a boil. Cook 4-5 minutes over medium heat, frequently stirring, until thickened.
- Add cooked chicken or turkey, cream of chicken soups, sour cream, and salt and pepper (to taste, I prefer to be generous, this makes a big dish). Mix until well combined.
- Add in cooked, drained pasta, and stir to combine.
- Pour mixture into your 9×13 pan and cover with foil. Bake in the oven for 25 minutes, until casserole is thoroughly heated through.
- Optional, top with shredded cheese and bake another 10-15 minutes, until cheese is melted.
Nutrition
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