Chicken noodle casserole is all the comfort of chicken soup in a heartier, baked form. Egg noodles and cooked chicken are folded into a savory sauce of chicken broth with carrots, celery, onion, peas and fresh dill, then baked with an optional breadcrumb topping.

A Creamy Sauce Without Cream

Sauté the vegetables in oil, stir in the flour and cook for a minute, then whisk in the broth slowly. This simple roux-based sauce thickens as it simmers and coats the noodles, giving a creamy feel without any dairy. Cook the noodles just short of tender so they don’t turn soft in the oven. Leftover roast chicken or a store-bought rotisserie chicken both work well.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. Use kosher chicken broth and check that your egg noodles and breadcrumbs are pareve.

Make-Ahead

Assemble up to a day ahead and refrigerate, adding 10 to 15 minutes to the covered baking time. Leftovers keep for 4 days. Dried herbs work if you don’t have fresh: 1 tablespoon dill and 1/2 tablespoon parsley.

This comforting kosher chicken noodle casserole transforms classic chicken soup into a hearty, satisfying dinner the whole family will love.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 8 servings

Course: Main Course

Cuisine: Jewish

Calories: 385

Ingredients Method Notes

Ingredients

12 oz wide egg noodles
3 cups cooked chicken shredded or diced
4 tablespoons vegetable oil divided
1 large onion diced
3 large carrots sliced into rounds
3 stalks celery diced
3 cloves garlic minced
4 tablespoons all-purpose flour
4 cups kosher chicken broth
1 cup frozen peas
2 tablespoons fresh dill chopped
1 tablespoon fresh parsley chopped
1 teaspoon kosher salt or to taste
1/2 teaspoon black pepper
1/2 cup breadcrumbs optional for topping

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Method

Preheat your oven to 375°F. Grease a 9x13 inch baking dish with oil or cooking spray.
Cook the egg noodles according to package directions minus 2 minutes (they should be slightly underdone). Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly.
Remove from heat and stir in the cooked chicken, frozen peas, dill, parsley, salt, and pepper. Taste and adjust seasoning as needed.
Add the cooked noodles to the chicken mixture and gently fold everything together until well combined.
Transfer the mixture to the prepared baking dish and spread evenly. If using breadcrumbs, sprinkle them over the top and drizzle with the remaining 2 tablespoons of oil.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is lightly golden and the casserole is bubbling around the edges.
Let rest for 5 minutes before serving.

Notes

This casserole can be assembled up to a day ahead and refrigerated before baking. Add an extra 10-15 minutes to the covered baking time if cooking from cold. Leftovers keep well in the refrigerator for up to 4 days and can be reheated in the microwave or oven. You can substitute rotisserie chicken for convenience, or use leftover roasted chicken. Fresh herbs can be replaced with 1 tablespoon dried dill and 1/2 tablespoon dried parsley if needed.

Nutrition Facts

8 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 12g 15%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 95mg 32%

Sodium 890mg 39%

Dietary Fiber 3g 11%

Total Sugars 6g

Protein 28g 56%

Easy Kosher Chicken Noodle Casserole

A Creamy Sauce Without Cream

Kosher Notes