Just in time for cooler weather, Carrie Miller shares a yummy old fashioned chicken noodle casserole recipe with homemade egg noodles.

Even long noodles will work!

When I think of comfort food for cool fall nights the quintessential chicken noodle casserole comes to mind. It is personally one of the my favorite cold weather foods. While, I typically use a lot of homemade, self-canned, and goat milk products in mine you can easily find great substitutions at the local grocery store.

First thing first, you will need noodles, homemade egg noodles work great! However, store bought egg noodles (1lb) work just fine if you don’t have the time. Want to make your own egg noodles?

 

Here is my simple noodle recipe:

What’s better than homemade egg noodles?

Ingredients

• 2 eggs beaten (fresh if possible)
• 1/2 tsp salt
• 4 tbsp of milk (I use goat milk but cows milk is fine)
• 2 cups all-purpose flour
• 1 tsp baking soda (optional if you want a fluffier noodle)

Instructions

• Combine all ingredients and mix well with an electric mixer.
• Lightly flour you working station
• Roll out your dough to desired thickness
• Let dough stand for 20 minutes
• Boil a large pot of lightly salted water or use chicken broth for an added kick
• Cut the noodles to desired shape and length, use a knife, pizza cutter, or pasta press
• Place noodles into the boiling water
• Gently stir until the noodles float
• Drain Noodles

I use homemade chicken stock to cook the noodles in for an extra pop of flavor.

Casserole Instructions:

• Cook 1lb of boneless skinless chicken breast/tenders or to save time use canned chicken.
• Shred or cut cooked chicken into desired size
• Preheat oven to 350 degrees F

Make sure to cook the chicken all the way through.

In a large bowl or dutch-oven combine and mix the following:

You can make your own chevre.

• 2 cans of cream of chicken soup
• 1/2 cup of milk
• 1/4 Mayo or Miracle Whip
• 1/4 of grated parmesan cheese
• 4 ounces of cream cheese or Chèvre
• 1 package of dry ranch dressing
• 18-24 ounces of chicken gravy
• Mix well
• Fold in cooked chicken
• Add your favorite canned vegetables corn, carrots, green beans, and/or peas into the mixture.
• Fold noodles in too
• Top with cheddar cheese and French fried onions or Italian bread crumbs.

Cook covered for 15-20 minutes then uncovered for an additional 5-10 minutes. Serve and enjoy!

Carrie Miller has a do-it yourself website/blog that is full of fun chicken projects. Her family is raising all-natural chickens with no antibiotics, no medications and no pesticides in Kinsman, Ohio. You can find her at Miller Micro Farm or follow her on Facebook, Instagram or Twitter.

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