My (real life) friends Jodi and Julie from Food Storage Made Easy posted this Chicken Noodle Casserolerecipe for Chicken Noodle Casserole over on their facebook page last week.  They didn’t end up making it though, so I decided to.

The original recipe comes from Our Best Bites.  If you aren’t familiar with their site, you should be.  Everything I’ve tried from their site has always turned out delicious!

But, obviously, I had to make some modifications to make the recipe work with 100% shelf stable items.  For now, I’m not even including frozen items in my recipes (though I may create another e-book with that as an option later) because I want to be prepared for a longer term power outage.

The first time I made the recipe, it was good, but ended up a bit dry.  We all ate it and enjoyed it just fine (including my 3 and 4 year old picky girls).  But my husband said he really thought he’d love it if it was a bit more “soupy” (to use his word).  So I modified it again and added a bit more liquid.  Enjoy!

Note – The links in this post are affiliate links meaning if you purchase after clicking on them, I will be given a small commission (at no additional cost to you).  Learn more here about how I am (and am not) compensated, and thank you for your support of me and my family!

Chicken Noodle Casserole
Author: Misty
  • 3 1/4 cups chicken broth (or 3 1/4 cups hot water mixed with 1 Tbsp. [url href=””]bouillon[/url])
  • 1 1/2 cups [url href=”https://″ target=”_blank”]freeze dried chicken[/url]([url href=”” target=”_blank”]chopped[/url] or [url href=”” target=”_blank”]sliced[/url], whichever you prefer)
  • 8-10 oz. [url href=””]egg noodles[/url] (about 3.5-4 cups)
  • 1 cup [url href=”” target=”_blank”]freeze dried red bell peppers[/url]
  • 1/4 cup [url href=”” target=”_blank”]freeze dried onion[/url]
  • 1 cup [url href=”” target=”_blank”]freeze dried green peas[/url]
  • Water
  • 1 1/2 tsp salt
  • 1-2 tsp pepper
  • 3 Tbsp. [url href=”” target=”_blank”]butter powder[/url]
  • 2 Tbsp. olive oil
  • 3 Tbsp. [url href=””]flour[/url]
  • 2 1/4 cups [url href=”” target=”_blank”]instant milk[/url], prepared (2 1/4 cups water mixed with 1/3 cup milk powder)
  • 1 cup [url href=”” target=”_blank”]freeze dried cheddar cheese[/url], hydrated (see instructions [url href=”” target=”_blank”]here[/url])
  • 1 sleeve Ritz Crackers, crushed coarse
  1. Preheat oven to 425.
  2. Add chicken to hot broth and set aside.
  3. Bring 4 quarts water to boil. Add noodles and a bit of salt and cook, stirring often, until just al dente, about 3 minutes. Drain noodles and rinse with cold water until cool. Do not leave them sitting warm.
  4. While noodles are cooking, mix all vegetables and add enough cool water to make them just barely start to float. Mix gently until all veggies are wet and set aside.
  5. Mix salt, pepper, flour and butter powder in small bowl/cup.
  6. Heat olive oil over high heat for 30-45 seconds (use the same pot the noodles were in).
  7. Add flour mixture and cook, whisking constantly for 1 minute.
  8. Slowly whisk in milk, a little at at time. As you whisk to incorporate flour mixture and smooth out lumps.
  9. Drain chicken from broth, and set chicken aside.
  10. Add broth to flour & milk mixture and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about five minutes.
  11. Whisk cheese (it MUST be hydrated first) into sauce until melted and then turn off heat.
  12. Stir noodles, chicken and veggies into sauce.
  13. Transfer mixture to 13×9 inch baking dish and top with crackers.
  14. Bake until golden brown and bubbling, about 15 minutes.
  15. Let casserole cool for about 15 minutes before serving.

Want More Food Storage Recipes?

If you’d like more (family approved) 100% food storage recipes, I have a recipe book that you can find here or by clicking on the image below.