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  • 3/4 cup milk
  • 1/4 cup all-purpose four
  • 1 -- (14-ounce) can less-sodium chicken broth
  • 3/4 teaspoon dried thyme leaves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 3 tablespoons unsalted butter, divided
  • 1 -- (8-ounce) package sliced mushrooms
  • 1/2 cup diced red onion
  • 1/3 cup diced red bell pepper
  • 2 cups cooked fresh or frozen corn
  • 1 1/2 cups (6-ounces) cubed, cooked boneless chicken breast
  • 2 cups cooked broad noodles (2 cups uncooked)
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 cup fresh breadcrumbs


  1. Preheat oven to 425F.  Grease a 2-quart baking dish.
  2. Whisk milk and flour in a large bowl until flour dissolves.  Whisk in broth, thyme, salt and pepper.
  3. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat.  Add mushrooms, onion and red pepper; cook, mixing occasionally, 7 minutes or until mushrooms are brown and tender.  Whisk sauce again and add to pan.  Cook and stir until mixture comes to a boil.  Reduce heat and simmer, stirring constantly, 2 minutes.  Remove from heat; add corn, chicken, noodles and parsley, mix to combine. Transfer to baking dish.
  4. Place breadcrumbs in a medium bowl.  Melt remaining 1 tablespoon butter; add to crumbs and toss with a fork to combine.  Sprinkle evenly over casserole.  Bake 12 minutes or until golden brown and bubbly. 

Recipe by Jean Kressy.


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The recipe was originally published as Baked Chicken Casserole with Noodles with Corn on

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