Low Sodium Easy Chicken Noodle Casserole

Total time1 hr 5 min

Prep time20 min

Cook time40 min

Low Sodium Easy Chicken Noodle Casserole

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Ingredients

6 servings

8 oz wide egg noodles
Inn Maid Wide Egg Noodles Mueller's Wide Egg Noodles
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1 ½ lb boneless, skinless chicken breasts
3 tbsp unsalted butter
1 medium yellow onion, finely diced
3 stalks celery, thinly sliced
2 medium carrots, peeled and diced
3 cloves garlic, minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
½ cup sour cream
1 cup frozen peas
1 tsp dried thyme
½ tsp onion powder
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the topping

¾ cup panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
2 tbsp unsalted butter, melted

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the egg noodles and cook until just shy of al dente, about 1 minute less than the package directions — they should still have a firm bite at the center. Drain in a colander and set aside.
2
While the noodles cook, place the chicken breasts in the boiling water before draining (or use a separate pot of simmering salted water). Poach over medium heat until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 12–15 minutes. Transfer to a cutting board, let rest 5 minutes, then shred or chop into bite-sized pieces.

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