Creamy Chicken Casserole

4.78 from 9 reviews

If you're looking for a delicious way to use up leftover chicken (or turkey), this is a great casserole for the job.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 522kcal

Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring 1 to 2 minutes until mixture is golden.
Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper.
While sauce is cooling, cook noodles according to the package directions; drain and return them to the pot.
Melt the remaining 2 tablespoons of butter in a microwave-safe bowl. Add the milk mixture, chicken and thyme to the noodles and toss to combine.
Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with bread crumbs, and drizzle with the melted butter. Bake until the bread crumbs are golden and casserole is bubbling, 8 to 10 minutes.
Let cool for 5 minutes before serving.

Recipe Variations:

If you don't have bread or bread crumbs, use crushed Ritz crackers or similar butter crackers.

You can mix peas or broccoli into the casserole. This is also a great way to use up anything on its way out in your fridge (some peas, some broccoli, some mushrooms, etc)!

Plain Greek yogurt can be used in place of sour cream. It must be added to pasta that isn't too hot, otherwise it can curdle.

Make Ahead Instructions:

Make the casserole according to the instructions, topping it with breadcrumbs and butter. Cover with foil and place in the refrigerator. When you are ready to bake, uncover the casserole, top with breadcrumbs and butter, and cook until hot and bubbly.