Ono Recipes
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Warm and Creamy Chicken Noodle Casserole

This casserole reminds me of my days working at the Red Arrow Diner in Manchester and Milford NH.  If you’re ever there, check them out.  Their whole basis was comfort food, and this recipe is no different.  This casserole is the ultimate comfort food, and my kiddos even love it.

I tend to make my own cream of [fill in the blank] soups, but feel free to use canned.  If you are interested in my cream soup recipes please comment below and I would be happy to share those also! They are pretty simple and perfect, in my opinion.

Also, if you want to save time and energy, go ahead and use frozen carrots instead of fresh ones.  Just throw them in with the frozen peas at the end.

Warm and Creamy Chicken Noodle Casserole

Yield: one 9 x 13 baking dish

Prep time: 15 to 20 minutes

Total time: 1 hour



2 tablespoons butter

3 to 4 carrots diced small

¼ to ½ onion diced small

2 cloves garlic minced

8 ounces egg noodles, boiled according to directions

2 cups cooked and shredded chicken

10 oz cream of chicken soup

10 oz cream of mushroom soup

1 cup of half and half

1 cup frozen peas and/or corn

1 teaspoon of salt and ½ teaspoon of pepper

¼ teaspoon of thyme

½ teaspoon parsley


Preheat oven to 350

Sauté the carrots and onion in the butter until soft, adding the garlic in the last minute or two. Allow to cool for a couple minutes.

Mix all the ingredients in a large bowl. Stir gently, but well.

Grease a 9 x 13 baking dish.

Put the mixture into the baking dish, spreading to cover the bottom of the whole dish and cover with foil.

Bake for 40 minutes.

Let stand for 5 minutes before serving.

Voila! Warm up, from the inside out.

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  1. Thanks for asking.
    Here it is:

    Cream of Whatever Soup

    This is for cream of chicken, see variations below
    2 to 2 ½ cups of chicken broth
    ¼ a large onion, diced small
    2 cloves garlic minced
    1 ½ cup half and half
    ½ cup flour
    1 teaspoon of salt and ½ teaspoon of pepper
    ½ teaspoon parsley

    Cream of mushroom – 8 ounces diced mushrooms, ¼ teaspoon nutmeg
    Cream of Celery – 3 ribs celery diced

    Sauté the veggies in the butter over medium heat until soft, adding the garlic in the last minute or two.
    Add the broth and bring to a low boil.
    In a separate bowl, whisk the cream, flour and seasonings.
    Slowly mix the cream mixture into the broth over low heat, whisking constantly.
    Simmer and continue to whisk for 5 minutes to thicken the soup.
    Serve, or use in a recipe that needs soup!


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