Marry Me Chicken Casserole

This high-protein Marry Me Chicken Casserole puts a lighter twist on the viral favorite—rich, creamy, and packed with flavor!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 426kcal

Author Amee

Preheat oven to 350 degrees F.
Cook the egg noodles according to the package directions for al dente, drain, rinse with cold water to stop the cooking process, drain again, and set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken until no longer pink, stirring occasionally, about 5-7 minutes. Remove from the skillet and set aside.
Reduce the heat to medium, then add the remaining olive oil and butter to the pan. Cook the shallots for a couple of minutes, until softened, then add the garlic, red pepper flakes, and fresh thyme. Cook about a minute more, stirring constantly, until fragrant.
Stir in the flour and whisk for 2 minutes, then stir in the chicken broth, milk, sundried tomatoes, bouillon, salt, and pepper. Continue whisking until the sauce has thickened, about 4-5 minutes.
Add the chicken, noodles, and ¼ cup of the parmesan cheese. Stir until combined and pour the mixture into a greased 2-quart (or 9x13") casserole dish (I use EVOO spray). Top with the remaining ½ cup of parmesan cheese.
Bake for 30 minutes, uncovered, until bubbly. Garnish with freshly torn basil leaves before serving. Top with extra freshly grated parmesan, if desired.

- Don’t overcook the chicken. Since it continues cooking in the oven, browning the chicken just until it’s no longer pink will keep it tender and juicy.

- Save time with pre-cooked chicken. Simply shred or dice rotisserie chicken or any leftover cooked chicken and stir it into the sauce with the noodles before assembling the casserole.

- Let the baked casserole rest for 5-10 minutes. This helps the sauce set and prevents it from being too runny when scooped, making it easier to serve. We think it's even better the second day!