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Welcome back to Will It Casserole?, where I take your favorite flavors and reimagine them as irresistible casserole creations. Today, we’re reinventing classic chicken noodle soup into a creamy, scoopable version with a crunchy saltine topping.
Chicken noodle soup offers endless variations, and this casserole follows that same principle. Just like the soup, you can adjust the chicken, broth, and vegetables to your liking. You could easily use a store-bought rotisserie chicken and pre-made broth, or go the extra mile (and create a truly flavorful dish) by poaching a whole chicken, which will provide tender meat and a rich, custom broth.
The broth plays a crucial role in bringing the flavor to this casserole, so it’s worth making it yourself. I opted for the classic carrot, celery, and onion base, adding a few extra flavorful ingredients. Ginger, lemongrass, or even a hint of hot peppers would also be fantastic choices. Trust your taste buds—if it works in your chicken soup, it will work in this casserole too. While I’ll share exactly what I used in my version, all you really need is shredded chicken, a good broth, some veggies, and noodles to create a hearty dish of comforting beige goodness.
To prepare the chicken and broth, gather the following ingredients (skip this step if you're using pre-cooked chicken and broth):
1 whole chicken, giblets removed
2 celery stalks, chopped into roughly 3-inch pieces
2 carrots, chopped into roughly 3-inch pieces
2 small white onions, peeled and quartered
1 parsnip, chopped into roughly 3-inch pieces
1 parmesan rind, if available
6 garlic cloves, smashed
1 2-inch piece of turmeric
3 sprigs of fresh thyme
3 sprigs of fresh parsley
1 bay leaf
1 teaspoon of salt
Approximately 15 grinds of fresh pepper or 3 peppercorns
Start by reading A.A. Newton’s guide on how to poach a chicken. If you're reluctant to give up crispy chicken skin, consider removing it from the breast and transforming it into a giant crisp. Simply cook the skin between two parchment-lined baking sheets at 350℉ for 35 minutes. Let it drain on paper towels to achieve a perfect crisp. While poached chicken may not have the best presentation, the flavor is what counts.
Allow the chicken to come to room temperature, then place it in a bowl in the sink and scrub it thoroughly with a generous amount of salt. Rinse the chicken, place it in a large pot, and fill the pot with water, ensuring that the cavity of the chicken is filled first so it stays submerged. Add the vegetables and seasonings, then bring the water to a boil. Once boiling, reduce the heat to a simmer and cook for 35 minutes. Turn off the heat—if using an electric stove, remove the pot from the burner—cover the pot, and let the chicken steep in its own juices for 2 to 4 hours. Enjoy the crispy chicken skin as a snack during this time. After the steeping period, and once the chicken is cool enough to handle, remove it from the pot, shred the meat from the bones, and strain the broth. With tender chicken and a rich, flavorful broth at hand, you're ready to assemble your casserole.
For the casserole, you'll need the following ingredients:
8 ounces of wide egg noodles
2 heaping cups of shredded chicken
6 tablespoons of butter or chicken fat
3 carrots, diced
2 stalks of celery, diced (if you enjoy celery, use it; otherwise, feel free to skip it)
1 onion, diced
6 cloves of garlic, minced
2 teaspoons of tomato paste
6 tablespoons of flour
2 cups of broth
1 cup of milk
2 teaspoons of Worcestershire sauce
Salt and pepper to taste
At least half a sleeve of saltine crackers
2 tablespoons of butter
Prepare the noodles according to the instructions on the package, then drain them and set aside. In a pan over medium-high heat, melt the chicken fat, add the vegetables (excluding the garlic), season with salt and pepper, and cook until the veggies are tender with a light golden brown color. Add the garlic and cook until it becomes golden and aromatic. Stir in the tomato paste and cook it with the vegetables until it darkens. Sprinkle the flour over the mixture, ensuring everything is coated, and cook for another minute to eliminate the raw flour taste. Lower the heat and gradually add the broth, stirring constantly to form a smooth gravy. Repeat the process with the milk. Stir in the Worcestershire sauce, season with salt and pepper to taste, and then add the chicken.
Combine everything—including the noodles—into a casserole dish and mix thoroughly. Crush the saltine crackers and combine them with two tablespoons of melted (salted) butter. Spread this mixture over the top of the casserole. Place the dish in a 375°F oven and bake until the edges of the sauce are bubbling and the saltine topping is golden and crispy. Serve with love, and enjoy while lounging in your coziest sweatpants.
