Chicken (or Turkey) Noodle and Corn Casserole

Chicken Noodle and Corn Casserole_111511_0016

You might as well go get my crown and schedule my coronation now.  I have just become the casserole queen!  This casserole was so good that I could have my own network show based on this casserole alone!  Seriously.

Chicken Noodle and Corn Casserole_111511_0006

The most important criteria for a casserole is comfort.  What speaks better to comfort than chicken (or turkey) and noodles, swimming in creaminess surrounded by down home goodness of corn and topped with crispy butter bread crumbs.

Chicken Noodle and Corn Casserole_111511_0015

I combined two iconic casseroles, chicken noodle and corn for a perfect marriage.  A unison so perfect that it will take you to casserole heaven.  Bonus, it’s a great way to use up leftover turkey (or chicken)!

Chicken Noodle and Corn Casserole
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  1. 3 cups chopped cooked chicken or turkey
  2. 1 package (16 ounce) Reames homestyle frozen egg noodles
  3. 1 can (15 ounce) corn kernels, drained
  4. 1 can (14.75 ounce) cream style corn
  5. 3 tablespoons butter
  6. 1 medium onion, diced (approx.. 1 cup)
  7. 1 stalk celery, diced (approx.. 1/2 cup)
  8. 2 tablespoons flour
  9. 1 1/2 cups milk
  10. 1 cup sour cream
  11. 1 tablespoon minced sage
  12. 1 tablespoon minced thyme
  13. 2 tablespoons minced parsley
  14. Salt and pepper to taste
  15. 1 cup bread crumbs
  16. 2 tablespoons butter, melted
  1. Preheat oven to 350°F.  In a large pot bring 8 cups of water and 2 teaspoons of salt to boil.  Add noodles and gently boil for 17 minutes, drain noodles and set aside.
  2. In the same large pot, over medium heat, melt 3 tablespoons of butter.  Sauté onions and celery until the onions are tender, about 5 minutes.  Add the garlic and cook for 1 more minute.  Sprinkle the flour over the the onion mixture, stir and cook for another minute.  Slowly pour the milk in, stirring constantly.  Bring sauce to a boil and boil for 1 minute.  Turn off heat, add herbs, salt and pepper, corn, creamed corn, sour cream, chicken and noodles.  Mix until well combined.
  3. Pour casserole mixture into a greased 2 quart casserole pan.  In a small bowl, pour the melted butter over the bread crumbs and mix well.  Spread the bread crumbs evenly atop the casserole.  Cover with foil and bake for 15 minutes, remove the foil and bake another 10 minutes.
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5 Responses to Chicken (or Turkey) Noodle and Corn Casserole

  1. Oma Lea November 25, 2011 at 11:22 am #

    Sounds scrumptious! Will have to try this right away. Bet it will freeze for one of those (nearly) cook free nights. Thanx

  2. feastonthecheap November 26, 2011 at 5:06 pm #

    Oh, yum! Perfect use of that leftover turkey and it just looks so creamy and comforting. can’t wait to try this one!

  3. Wendy (The Weekend Gourmet) November 27, 2011 at 8:49 am #

    For once, I don’t have ANY leftovers in my kitchen. After hosting the ILs the past two years, we went home to Houston for Thanksgiving. We came back with enough to have a bit of Mom’s chicken and cornbread dressing for Friday’s dinner, but that’s it. This casserole looks so good that I need to buy a roasted chicken at the grocery store to make it!!

    • Giggles November 28, 2011 at 7:00 pm #

      Wendy, that’s what I did for this casserole but I thought it would be great with turkey leftovers too.

  4. sippitysup November 27, 2011 at 4:44 pm #

    I (secretly) adore noodle casseroles! GREG