Chicken 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.

Course Main Course

Cuisine American

Keyword Turkey and Noodles, Turkey Noodle Casserole, Turkey Noodle Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 407kcal

Author Evelyn Osborn

Equipment

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 9x13 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 9x13 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