You are here: Home » Recipes » Parmesan Chicken Corn Noodle Casserole Parmesan Chicken Corn Noodle Casserole Recipe by csfgirl Yield 8 - 10 servings PrintEmail Ingredients 4 cups Chicken or Turkey, cooked and diced4 cups Dried noodles of your choice (bow tie works well!)15 ounces Corn, frozen or canned15 ounces Corn, cream style2 cups Carrots, diced, fresh or frozen, but thawed or cooked 'til tender3 tablespoons Butter, melted1 medium Onion, diced (approx. 1 cup)1 stalk Celery, diced ( approx. 1/2 cup)1 clove Garlic, minced1/4 cup Flour2 1/2 cups Milk1 cup Sour Cream1 cup Parmesan Cheese, shredded1 cup Chicken broth1 tablespoon Sage, chopped fine1 tablespoon Thyme, chopped fine2 tablespoons Parsley, chopped fine1 dash Salt, to taste1 dash Pepper, to taste2 cups Bread crumbs or diced bread4 tablespoons Butter, melted1 dash seasonings to taste Instructions Cook dried pasta in appropriate amount of water until tender, turn off heat and let stand. If you’re using frozen corn and/or carrots, you can drop them in this pot to thaw. I like to let the pasta absorb a little more liquid before draining. If you drain it immediately, it will then absorb too much of your sauce while heating and the casserole will be drier than it should be. While pasta is cooking, using a 4 quart pot, start the sauce by melting the butter, then sauté onions and celery until tender; add the minced garlic and sauté another minute. Add the flour to this mixture, and stir well; then add milk slowly, stirring constantly. Bring sauce to a boil and cook for 1 minute. Turn off heat, add herbs, salt and pepper, corn, creamed corn, sour cream, chicken broth, Parmesan, chicken and noodles. Mix until well combined. Pour casserole mixture into a greased 3 quart casserole pan. In a bowl, pour the melted butter over the bread crumbs and mix well. Spread the bread crumbs evenly over the casserole. Cover with foil or a lid and bake at 350 degrees for 25 minutes or until bubbling, remove the lid and bake another 10 minutes.