Easy creamy chicken noodle casserole with mushrooms and peas, tasty, comforting, the kind of feel good food that you go back to every time you need a good dinner. The prep bit could feel a bit long, but it actually is a lot quicker and easier than it sounds. A great dish to share with the whole family.
Hands up if you like noodles! I certainly do, but I usually cook them the Asian way either in a good old stir fry, or a nice bowl of soup. For casseroles I tend to use pasta, but I have just discovered that noodles work amazingly well here too.
Especially that they boil way quicker than pasta, cutting down on the prep time. Different types of noodles will have different cooking times, but these egg ones were ready is about 10 minutes, so not too bad at all. You can use any kind of noodles, even the rice vermicelli ones.
If you happen to have leftover chicken, do go for it, I see no problem with shortcuts, especially if you are pressed by time to get dinner ready quickly. I do know what hectic evenings are, with a nearly 4 month old cheeky little girl and a nearly 2 year old even cheekier little girl, I am far from having time to spare.
But, I guess one can adapt to anything, right? If I could adapt to sleeping less, then I can definitely manage evenings. It’s not easy, but not impossible either.
And yes, I am writing this post at crazy hours at night, when they are fast asleep and I get to have some me time. Don’t you just love some peace and quite time? Ha, I do, trust me, I do!!!
I can finally hear myself thinking, and put together a few sentences. Don’t get me wrong, I love my little ones to bits, they are the most adorable, cutest and sweetest babies in the whole wide world, but boy, they have so much energy.
And since neither myself nor hubby have families around, this means no grandparents to rely on for a helping hand. I can finally understand what my poor mother went through, I heard some stories that I was a very demanding baby. Sorry, mum! I guess this is karma!
You must see now why I love cooked food so much, it’s because it does not happen very often that I actually get to enjoy it hot. Mummies don’t need food, do they? Oh, well. The chicken is absolutely beautiful, garlicky, just the way l like it.
And then the mushrooms have some garlic too, for an extra garlicky kick. Yum to that! The sauce might be a tad rich, but that’s where the peas and mushrooms come to the reascue, they bring some freshness to the dish. And extra flavour too!
Since l’m a Cheddar cheese girl, this was the obvious choice, but any other shredded cheese would do. And feel free to be as generous with it as you like, there is no such a thing as too much cheese. Unless, of course, you go for some crazy amounts.
Creamy dishes are the best, as you can see from my Creamy potato gratin. or Creamy risotto with chicken and peas. And the list can continue. Now, let’s catch up on some well-deserved sleep, a few hours would do.
If you’ve liked my CREAMY CHICKEN NOODLE CASSEROLE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Easy creamy chicken noodle casserole with mushrooms and peas, or comfort food at it's best. It might be simple, but so flavourful.
- 1 chicken breast
- 1/4 package egg noodles
- 1 cup closed-cup mushrooms
- 1/2 cup frozen peas
- 2 spring onions
- 2 cloves of garlic
- 25 g butter
- 1 cup milk
- 1 tbsp flour
- 1/2 cup double cream
- 1 cup grated Cheddar cheese
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic granules
- 1/2 tsp paprika
- 1 tbsp freshly-chopped parsley
Bring a pan of water to the boil, add a pinch of salt and the noodles, and cook according to the packet instructions.
Drain the water and set aside.
Dice the chicken breast and add it to a sealable bag together with one tablespoon of oil, garlic granules, paprika, salt and black pepper.
Give it a good shake to coat the chicken pieces evenly.
Heat up a grill pan and grill the chicken pieces, about 3 minutes on each side until cooked through.
Chop the mushrooms, spring onions and cloves of garlic and add them to the chicken together with the peas.
Stir for 3-4 minutes until the vegetables are tender.
Remove from the heat and set aside.
In a large pan, melt the butter, add the flour and quickly stir to combine.
Pour in the milk and whisk for 2-3 minutes until it begins to thicken into a sauce. Add half of the cheddar cheese, season with salt and pepper, add the double cream, noodles, chicken and vegetables.
Toss well to combine, then add everything to an oven-proof dish. Top with the remaining cheese.
Bake in the preheated oven at 200 degrees Celsius (392 Fahrenheit) for 20 minutes until piping hot.
Garnish with chopped parsley.