This is comfort food at it’s finest and yet so easy. I start with a leftover rotisserie chicken, make a simple Southern chicken gravy and assemble with layers of cheese. Delicious creamy cheesy goodness at it’s Southern finest!
I’m not one to go to the grocery store often, maybe once every couple weeks or so. I tend to stock up with sales items and keep a pretty well stocked pantry and freezer. But when I do go, I love to get a rotisserie chicken from their deli for our dinner. There’s only two of us at home now, and we always end up with at least half a chicken leftover. This is one of our go-to’s with this leftover chicken. I can do it during the week after work and it makes great leftovers for lunches and dinners the rest of the week! Another great way we like to use leftover rotisserie chicken is in Quesadilla. Check out that post. That is one of Paul’s favorite because I can throw on some cheese, rice, black beans and jalapenos and he’s happy. But for lunch leftovers, this Chicken Noodly Dish is a fav!
Here’s how I make it.
Chicken Noodly Dish
Go ahead and get started on cooking the noodles according to package directions but cook a minute less than it calls for since you’ll bake it for a bit in the oven. I use egg noodles for this dish, but you can certainly use your favorite pasta.
Here’s the rest of the cold rotisserie chicken. Pull the meet off the bones and you have a nice pile of chicken!
Tip: If you’ll pull the meat off the bone when it’s fresh and still a bit warm, it’s not only easier, it’s a time saver when you get home from work the next day and want to make this dish.
Next, melt some butter in a large sauce pan over medium heat. Add the flour, salt and pepper. Stir to make the roux for the chicken gravy. This is what thickens the gravy. Cook for a couple minutes to add a toasted flavor.
Mix together the chicken stock and milk.
Chicken stock is richer in flavor than chicken broth and I do prefer the stock in this recipe. I make my own when I cook a whole chicken in the slow cooker. Just pour it into a freezer safe container and freeze until you’re ready to use it. If I don’t have time to thaw the homemade chicken stock, I make it with chicken base. You’ll find this in the soup isle of your grocery store, usually on the top shelf. Basically you mix 1 teaspoon of base with 1 cup of hot water. So delicious on it’s own!
As you’re whisking the roux, pour in the stock/milk mixture. Using a whisk will prevent lumpy gravy! Bring to a boil and cook about 3-5 minutes until it thickens. Turn off the burner.
That’s the consistency you’re looking for. I also use this gravy for my Chicken Pot Pie! Oh so yummy!
Now you’re ready to start layering. Spray the inside of your baking dish. Mine is a 2.6L casserole baking dish that came with a plastic lid for easy storage in the fridge! Love it!
Put in half of the egg noodles.
Add all of the chicken. I got about 2 1/2 cups off of my chicken. More or less is fine.
Slice the cheddar cheese and layer it over the chicken.
If you have shredded, that works too. I tend to buy block since it last longer in the fridge and I feel it melts better than the pre-shredded. Just saying…
Pile on the rest of the egg noodles.
Then the American cheese.
Then last but not least, pour on that rich, creamy delicious Southern chicken gravy!
Cover with foil, put it into a preheated 375 degree oven for 20-25 minutes until it’s all bubbly.
Scoop some on a pretty plate and you’ll think you died and went to cheesy haven!
I do love to sprinkle on some chopped parsley. It just adds some earthy taste, plus it makes it pretty!
This is Southern comfort at it’s finest!
If you like this dish, you may be interested in:
Chicken Pot Pie, Baked Macaroni and Cheese, and Baked Penna Pasta!
How do you like to use your leftover chicken?
Here’s the printer friendly recipe.
This is comfort food at it's finest and yet so easy. I start with a leftover rotisserie chicken, make a simple Southern chicken gravy and assemble with layers of cheese. Delicious creamy cheesy goodness at it's Southern finest!
Ingredients
- 2 1/2 cups leftover rotisserie chicken, shredded (about 1/2 of a chicken)
- 8 ounces egg noodles
- 3 Tablespoons butter
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 2 cups chicken stock
- 1 cup milk
- 4 ounces sharp or medium cheddar cheese, thinly sliced
- 4 slices American cheese
Instructions
- Cook egg noodles according to package directions, cooking 1 minute less than recommended.
- In a large sauce pot, melt butter over medium heat and add flour, salt and pepper to create a roux. Stir well and cook for 2 minutes.
- Combine chicken stock and milk. While whisking the roux, pour in the stock/milk mixture. Bring to a boil and cook until thickened. Turn off burner.
- Spray a 2.6L oven safe casserole dish with vegetable oil.
- Assemble as follows: Place half of the egg noodles into the dish, then all of the chicken, add the cheddar cheese slices, followed by the rest of the noodles and topped with the American cheese slices.
- Pour the hot chicken gravy over all.
- Cover with foil and bake in a preheated 375 degree oven for 20-25 minutes until bubbly.
Notes
Tip: If you'll pull the meat off the bone when it's fresh and still a bit warm, it's not only easier, it's a time saver when you get home from work the next day and want to make this dish.
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