Leftover Chicken Noodle Casserole
What should we make with this leftover chicken (or turkey)? Once you try this Leftover Chicken Noodle Casserole, you’ll be making chicken and turkey for the sole purpose of having leftovers. There’s so much delicious flavor in this casserole, plus it’s easy to re-heat, and it freezes well. Fill up a 13 x 9″ dish with this recipe and enjoy those leftovers.
This casserole is made with egg noodles, onion, garlic, more spices, and then the chicken, of course. There’s also fresh spinach and sliced mushrooms.
To keep things saucy, there’s ricotta cheese and chicken broth, which adds both flavor and a smooth creaminess.
Making Leftover Chicken Noodle Casserole
Grab a 13 x 9″ baking dish and a can of non-stick spray. Set a big pot of salted water on the stove to boil and preheat the oven to 375°.
Chop the onion, mince the garlic, measure out the spices. You know, get everything ready like you were a famous cook on TV where they make it look so easy. LOL!
Once everything is ready, it’s time to cook.
Drop the noodles into the boiling water and cook according to the package directions.
If you don’t have any egg noodles on hand, you can substitute with your favorite pasta.
There’s not a lot of differences between the two, but if you’re curious what the differences are, check out this article here.
Meanwhile, saute the onions and mushrooms in butter in a large fry pan. After about 3 minutes, the onions start to soften.
Add in the garlic and spices, plus the chicken broth. Cook for another minute or two.
Stir the spinach into the onion mixture until the spinach wilts.
At this point, turn off the heat under the pan.
Next, stir in the ricotta cheese, parmesan cheese, and leftover chicken. Let this sit until the noodles are done.
Drain the noodles when they’re done.
Now the fun part. Stir it all together. I used a big bowl so I could stir easily, but it might all fit in the pot you cooked the noodles in.
Spray the baking dish and pour the mixture in, then cover with foil.
Bake for 15 minutes.
Sprinkle more grated parmesan on top (about 2 tablespoons) and bake another 20 minutes, only UNCOVERED this time.
Serve with a sprinkle of fresh chopped parsley and it’s time to eat.
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- Chicken and Rice Casserole
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Leftover Chicken Noodle Casserole
Ingredients
- 12 oz. egg noodles
- 1 medium onion, chopped
- 2 cups sliced mushrooms
- 1 Tbsp. butter
- 1 large garlic clove, minced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. nutmeg
- 1 cup reduced-sodium chicken broth
- 4 cups baby spinach
- 15 oz. part-skim ricotta cheese
- 3 cups cooked chicken or turkey, chopped
- 1/2 cup Parmesan cheese, plus 2 Tbsp.
- fresh parsley for garnish
Instructions
- Preheat oven to 375°. Spray non-stick into a 13 x 9" baking dish.
- Cook egg noodles according to directions.
- Meanwhile, saute onions and mushrooms in butter for 3 minutes, or until they soften.
- Add garlic, spices (basil, oregano, salt, pepper, and nutmeg), and broth. Continue to cook for 1 - 2 minutes.
- Stir in spinach. Once wilted, remove from heat.
- Stir in ricotta, cooked chicken, and Parmesan cheese.
- Drain noodles. Mix noodles with onion mixture in large bowl. Pour into prepared baking dish, cover with foil, and bake for 15 minutes.
- Sprinkle about 2 tablespoons of Parmesan cheese over top and bake for another 20 minutes uncovered.
- Sprinkle with fresh chopped parsley and enjoy!
Notes
Nutrition
Leftover Chicken Noodle Casserole
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