Chicken Noodle Casserole


  • 1/2 pound Egg Noodles or Pasta of your choice
  • 3 tablespoons Butter
  • 3 Garlic cloves, minced
  • 3 tablespoons All Purpose Flour
  • 3 cups Whole Milk
  • 2 cups diced Vegetables (Beans, Carrots, Corn and Green Peas)
  • 3 cups shredded Chicken
  • 1/2 teaspoon dried Thyme
  • Salt and Pepper to taste
  • 2 cups Shredded Cheese


  1. Pre-heat oven to 350 degrees.
  2. Cook noodles according to package directions till al dente.
  3. In the meanwhile, heat butter in a large pot and add minced garlic to it. Saute for 30 seconds and add flour. Cook the flour for a minute and pour in milk slowly while whisking continuously. Continue whisking till the sauce starts thickening up.
  4. Add vegetables to the pot, along with thyme, salt and pepper. Simmer vegetables in the sauce for 4-5 minutes.
  5. Mix in shredded chicken, noodles and 3/4 cup cheese.
  6. Pour the mixture into a casserole dish and top with remaining cheese. Bake for 10-12 minutes till the casserole is bubbling and the cheese is melted.

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