20 minutes
40 minutes
Serves 6
Recipes » Spring Chicken Noodle Casserole

Spring Chicken Noodle Casserole

Perfect for chilly spring nights, this fresh take on chicken noodle soup in baked form is a comforting mix of spring fresh veggies, tender noodles and creamy ricotta.
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Ingredients

  • 12 oz (340 g) Italpasta Broad Egg Noodles
  • 2 tbsp (30 mL) extra virgin olive oil
  • 4 scallions, thinly sliced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 1/2 lb (250 g) asparagus, trimmed and cut into 1-inch (2.5 cm) lengths
  • 1 (250 mL) fresh or frozen peas
  • 2 tbsp (30 mL) finely chopped fresh thyme leaves
  • 1 1/2 tsp (7 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 cup (250 mL) reduced-sodium or homemade chicken broth
  • 1 cup (250 mL) shredded cooked chicken
  • 1 tub (475 g) ricotta cheese
  • 2 cups (500 mL) shredded mozzarella cheese
  • 2 tbso (30 mL) finely chopped fresh parsley leaves

Instructions

  • Preheat oven to 425°F (220°C).
  • In large saucepan of boiling salted water, cook egg noodles, stirring occasionally, for 6 to 8 minutes or until al dente; drain and transfer to large bowl.
  • Meanwhile, in large skillet set over medium heat, add oil. Add scallions, celery, garlic, carrot, asparagus, peas, thyme, salt and pepper; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in chicken broth and shredded chicken; bring to a boil. Cook for 2 to 3 minutes or until vegetables are just tender and chicken is heated through.
  • Add vegetable mixture and ricotta to large bowl of noodles; toss until combined. Stir in mozzarella and parsley. Scrape into lightly greased 13 x 9-inch (33 x 23 cm) baking dish.
  • Bake for 15 to 20 minutes or until cheese is melted and casserole is bubbling and lightly golden on top.
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Tips

This is a great way to use up leftover chicken.
For Spring Veggie Noodle Casserole, omit chicken or substitute with plant-based chick’n strips, and use vegetable broth instead of chicken broth.
Use herb stems to flavor broths, sauces and marinades, and when boiling or steaming veggies.
Make a vegetable panade (stuffing). It’s a tasty way to reach zero waste in the kitchen. Toss together stale cubed bread, leftover shards of cheese, leftover veggies, broth and beaten egg. Drizzle with olive oil or melted butter. Stir together, then spread out on parchment paper–lined baking sheet in an even layer. Bake for 30 to 45 minutes in preheated 350°F (180°C) oven until golden brown and heated through.
Organize your fridge and pantry using the “first in, first out” motto used by professional chefs. Arrange the oldest foods in the front, where you’ll be more likely to see and grab them before they spoil, and place newer ones toward the back.

Nutritional Analysis

Calories: 570kcalCarbohydrates: 50gProtein: 35gFat: 26gSaturated Fat: 13gCholesterol: 150mgSodium: 1040mgFiber: 5gSugar: 5g