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4.80 from 5 votes

Leftover Chicken Noodle Casserole

Leftover chicken (or turkey) with egg noodles, onion, ricotta cheese, spinach, mushrooms, and spices in this delicious casserole.
Prep Time30 minutes
Active Time47 minutes
Total Time1 hour 17 minutes
Course: Main Course
Cuisine: American
Keyword: 13 x 9, cooked chicken, cooked turkey, garlic, leftovers, onion, parmesan cheese, ricotta
Yield: 15
Calories: 200kcal

Materials

  • 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

Freezes well in tightly sealed container for up to 3 months.

Nutrition

Calories: 200kcal | Carbohydrates: 20g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 301mg | Potassium: 274mg | Fiber: 2g | Sugar: 1g | Vitamin A: 936IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 2mg