Herb Chicken & Noodle Dish
Tender rotisserie chicken, garlic herb cheese, creamy cottage cheese, and plenty of veggies come together in a rich, comforting sauce that hugs every noodle. It’s simple enough for a busy weeknight, reheats beautifully, and packs perfectly into a thermos for school or work lunches.The blended cottage cheese melts right into the sauce, adding extra protein and making the casserole even more satisfying without changing the creamy texture. It’s one of those cozy meals that fills everyone up and is just as delicious the next day.
What You’ll Need
1 rotisserie chicken, shredded (about 4–5 cups)
1 (10.5 oz) can cream of chicken soup
1 (6.5 oz) container Alouette Garlic & Herbs cheese
2 cups cottage cheese, blended until smooth
1 can chicken broth (use the empty soup can as your measuring cup)
Bag of noodles
2–3 cups frozen broccoli and peas
2–3 cloves garlic, minced
1–2 teaspoons chicken seasoning
1 teaspoon MSG (optional, but delicious)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
How to Make It
Cook the noodles until just shy of al dente. Drain and set aside.
In a large Dutch oven or stockpot, combine the cream of chicken soup, blended cottage cheese, Alouette cheese, and chicken broth over medium heat. Stir until smooth and creamy.
Add the minced garlic, chicken seasoning, parsley, MSG , salt, and pepper.
Stir in the shredded rotisserie chicken along with the frozen broccoli and peas. Simmer for 8–10 minutes, until the vegetables are tender.
If you’d like a thicker sauce, whisk together the cornstarch and cold water, then slowly stir it into the simmering mixture. Cook for another 1–2 minutes until thickened.
Fold in the cooked noodles and stir until everything is well coated and heated through.
Serve immediately with fresh parsley and cracked black pepper, if desired.
