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A baked casserole in a white dish topped with a golden breadcrumb crust, with vegetables and uncooked celery stalks nearby on a white surface.
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5 from 1 vote

Turkey Noodle Casserole

🫛🥕 What to make when you've got leftover turkey (or chicken) to use up! Tender noodles, big juicy chunks of meat, sautéed veggies, and a crispy breadcrumb and Parmesan topping! Every bite is comfort food perfection - and no condensed soup!
A flexible recipe with details on how to use leftover turkey or rotisserie chicken, or raw chicken; breadcrumbs rather than French bread, fresh vs dried herbs - it's all outlined below.
Prep Time25 minutes
Cook Time35 minutes
Course: Casserole, Chicken, Dinner, Turkey
Cuisine: Chicken, Turkey
Keyword: leftover turkey casserole, turkey noodle casserole, turkey noodle casserole with leftover turkey
Servings: 6
Calories: 621cal

Equipment

Ingredients

Casserole

  • 2 ½ cups cooked turkey or cooked chicken diced into bite-sized pieces or shredded (white or dark meat is fine; OR 1 1/2 pounds raw chicken breast, cut into 1-inch pieces)
  • 1 tablespoon olive oil plus more as needed
  • 8 ounces wide egg noodles (or another type of small-shaped pasta or noodle)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth (I use reduced sodium; turkey broth may be used if desired)
  • ¾ teaspoon dried thyme (or about 1 heaping teaspoon fresh thyme)
  • ½ teaspoon dried rosemary (or about 1 teaspoon fresh rosemary, finely minced)
  • 1 small yellow onion diced small (about 1 cup; white onion may be substituted)
  • 2 small to medium carrots peeled and diced small (about 1 1/2 cups; OR you may use a blend of frozen peas and carrots and use 2 1/2 cups total; take out of the freezer when you begin the recipe)
  • 1 to 2 stalks celery diced small (about 1 cup)
  • 2 cloves garlic finely minced
  • Salt and black pepper to taste (if using unsalted broth, make sure to season well with salt)
  • 1 cup whole milk (do not substitute for best results)
  • 1 cup frozen peas (see above about using 2 1/2 cups total of a frozen peas and carrots blend)

Topping

  • 2 cups French baguette cut or torn into chunky pieces (OR use 1 cup store bought Italian breadcrumbs or panko breadcrumbs for extra crispiness)
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese
  • 1 to 2 tablespoons fresh parsley optional and to taste for garnishing (or other fresh herbs such as rosemary, thyme, oregano, etc.)

Instructions

  • Preheat oven to 375F and spray a 9x13-inch baking dish or 4-quart casserole dish with cooking spray; set aside.
  • Turkey or Chicken: If you're using previously cooked meat, dice it or shred it into bite-sized pieces so you have about 2 1/2 cups. Set aside.
    If you're using raw chicken breast or thighs (like shown in the photo, or raw turkey breast), to a large skillet add 1-2 tbsp olive oil, season generously with salt and pepper, and saute over medium-high heat for about 5-7 minutes, or until done; flip frequently to ensure even cooking. Set aside.
    Diced raw chicken breast pieces seasoned with pepper cooking in a stainless steel skillet on a light surface.
  • Noodles: Bring a large pot of salted water to a boil and cook the noodles according to package directions, stopping when they're about 2 minutes from being to the point of al dente, because they'll continue to soften as they bake later in the casserole dish in the oven. Drain, rinse, and set aside.
    A stainless steel pot filled with cooked egg noodles on a white surface.
  • Roux: To a large skillet (if you cooked chicken/turkey in step 1, use that one, you don't need to wash it; just wipe a bit with a paper towel as needed), add the butter and heat over medium heat to melt it, swirling the butter or moving it around with a wooden spoon. Sprinkle on the flour and cook for about 2 minutes, or until it forms a paste-like consistency and is golden brown in color. Stir nearly continuously.
    A large stainless steel pot filled with a light brown, frothy liquid sits on a light-colored surface.
  • While whisking continuously, slowly add the broth. Add the thyme, rosemary, and stir to combine.
    A stainless steel pot on a white surface containing simmering broth with herbs floating on top.
  • Simmer Vegetables: Add the carrots if using fresh carrots (if using a bag of frozen peas and carrots, add them in the next step), celery, garlic, and simmer over medium-high heat for about 3-4 minutes, or until the veggies begin to soften; stir occasionally.
    A stainless steel pot filled with a soup containing chopped carrots, celery, onions, and lentils in broth, shown from above.
  • Milk + Veggies: Turn off the heat, add the milk, add 1 cup peas (or 2 1/2 cups of a frozen peas and carrot blend that's been out of the freezer, doesn't need to be fully thawed but not freezer cold either).
    A stainless steel pan filled with creamy soup containing herbs, diced vegetables, and shredded chicken, viewed from above on a light surface.
  • Combine + Bake: To the skillet, add the turkey (or chicken), cooked noodles, and toss to combine with the veggies and sauce. Transfer to the prepared baking dish and bake covered with foil for about 15-17 minutes, or until the sauce is lightly bubbling.
    A white baking dish filled with cooked egg noodles, chunks of chicken, sliced carrots, peas, and celery.
  • Breadcrumbs: While the casserole bakes, if using torn or diced French bread, add it to a food processor and pulse until you have fine crumbs and transfer to a small bowl. If using store bought bread crumbs, add them to a small bowl.
    A food processor filled with freshly made white bread crumbs on a light countertop.
  • Then add melted butter, Parmesan cheese, garlic powder, and stir to fluff and coat the breadcrumbs; or if you're using a food processor, you can add the butter, Parm, garlic powder, and pulse a few times to combine. Set aside momentarily.
    A food processor filled with finely chopped cauliflower mixed with green herbs, placed on a white surface.
  • Sprinkle + Bake Again: Remove the foil, evenly sprinkle the breadcrumb mixture over the top, and bake uncovered for about 15 minutes, or until the top is as lightly golden browned and crispy as desired. Tip - Make sure to check a bit early since ovens can vary and don't want to accidentally burn it!
    A white baking dish filled with a casserole topped with a crumbly mixture, containing visible pasta, vegetables, and herbs.
  • Garnish: Optionally garnish with fresh herbs and serve.
    A baked casserole topped with breadcrumbs and herbs in a white dish, with visible noodles, vegetables, and pieces of meat. Plates, carrots, and celery are nearby.
  • Seasoning Tip - Make sure to season individually with salt and pepper, as needed, since there's not much of either called for in the recipe. But it depends on how salty your turkey/chicken was, what kind of broth you used, what your preference for saltiness or pepper is, etc.
    A plate of pasta mixed with chunks of chicken, carrots, peas, celery, and creamy sauce sits next to fresh celery and carrots.

Notes

Make-Ahead: To make this in advance, I would prep all the way up to the point before you bake it for the first time (though step 7). At that point where you have it assembled, you can cover tightly with foil, and refrigerate for up to 24–36 hours. When you're ready to bake this off, make sure to set it on your countertop for at least 45 minutes so that it has time to come to room temperature. Trying to bake a fridge-cold casserole never works out well!
Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave as desired. Dry? As the casserole sits in the fridge as the days pass, the noodles will continue to absorb the moisture from the casserole, so don't be surprised if it's more dry. It's just what noodles do and it's hard to prevent without creating a soupy casserole at the outset.

Nutrition

Serving: 1serving | Calories: 621cal | Carbohydrates: 77g | Protein: 39g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 1052mg | Potassium: 679mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4005IU | Vitamin C: 14mg | Calcium: 203mg | Iron: 5mg
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