Creamy Mushroom Whole Chicken Noodle Bake
A mild, comforting meal-prep casserole with tender shredded whole chicken, egg noodles, mushrooms, peas, and a light creamy sauce.
- Prep time
- 20 min
- Cook time
- 75 min
- Yield
- 1 serving
Ingredients
- 0.5 g Black Pepper
- 5 g Canola Oil
- 50 g Carrot
- 30 g Celery
- 25 g Cheddar Cheese
- 150 g Chicken broth
- 1 g Dried Thyme
- 75 g Egg noodles
- 8 g Flour
- 60 g frozen peas
- 120 g Milk 2%
- 1 g Salt
- 80 g White Mushroom
- 300 g Whole Chicken
- 40 g Yellow Onion
Instructions
- Place the whole chicken in a large pot, cover with water, and simmer gently until the meat is fully cooked and tender.
- Remove the chicken, let it cool slightly, then pull the meat from the bones and shred it into bite-size pieces.
- Cook the egg noodles until just tender, then drain and set aside.
- In a skillet, heat the canola oil and cook the onion, carrot, celery, and mushrooms until softened.
- Sprinkle in the flour, thyme, salt, and black pepper, then stir well to coat the vegetables.
- Slowly stir in the chicken broth and milk, then simmer until the sauce thickens lightly.
- Mix the shredded chicken, noodles, peas, and creamy mushroom sauce in a baking dish.
- Top with cheddar cheese and bake until bubbling and lightly golden, then cool before packing for meal prep.