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Chicken Noodle Casserole Recipe

Chicken Noodle Casserole Recipe photo by Taste of Home

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This tasty dish gets even better after it's been refrigerated a day or two, so the leftovers are always great. We eat it hot in the winter and cold in the summer.—Cheryl Watts, Natural Bridge, Virginia

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Chicken Noodle Casserole Recipe

Prep: 20 min. Bake: 35 min.

Yield: 16-20 Servings

20 35 55

Ingredients

1 package (16 ounces) egg noodles
1 medium sweet red pepper, chopped
1 large onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
1-1/2 cups sliced fresh mushrooms
3 tablespoons all-purpose flour
3 cups chicken broth
3 cups half-and-half cream
2 packages (8 ounces each) cream cheese, cubed
12 cups cubed cooked chicken
1 to 1-1/2 teaspoons salt
TOPPING:
1 cup finely crushed cornflakes
2 tablespoons butter, melted
1 tablespoon canola oil
3 tablespoons minced fresh parsley
1/2 teaspoon paprika

Directions

Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (8-10 servings each).

Nutritional Facts 1 serving (1 cup) equals 399 calories, 19 g fat (9 g saturated fat), 136 mg cholesterol, 455 mg sodium, 24 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Chicken Noodle Casserole in Casserole Cookbook , p155

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Noodle Casserole

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Reviewed on Jan. 09, 2013 by aug2295

My 4 year old and I enjoyed this, picky 7 year old was not so keen, but he did eat it. I cut the recipe in half, except that I made the full amount of pasta and veggies. The cheese sauce could probably have used some other kind of cheese, I might add mozzarella or parm next time.

Reviewed on Nov. 03, 2012 by alalmy

I enjoyed this recipe. Although I'm sure there is a typo in it. 2 cups of chicken is enough.

Reviewed on Sep. 09, 2012 by Bellamia2003

This is tasy but I didn't realize how much it made....I had to freeze some in singles sized ramekins. It's lots of prep work so it's not a weeknight venture.

Reviewed on Feb. 17, 2012 by cactuspat

I followed the recipe except that I added some frozen peas. I cut the recipe in half and still had enough left over to freeze for another two meals. We both thought it was very good, and I think it was even better the next day.

Reviewed on Feb. 06, 2012 by jsturm6610

Very easy to make and was a hit. Def. needs the salt I usually do not put salt in dishes I make. I used Fettuccine Noodles because those are my favorite and I think next time I am going to add a little hot sauce.

Reviewed on Feb. 02, 2012 by silly girl

Great recipe! I left out the mushrooms, we don't care for them..and I halved the recipe and it still made tons! Yum, leftovers. Next time i will add more veggies like broccoli.

Reviewed on Jan. 26, 2012 by dctiki

I think it was probably supposed to say 1-2 instead of 12 cups of chicken - that is an insane amount of chicken.

Reviewed on Jan. 24, 2012 by RandiEwing

EXCELLENT! I used cans of cooked chicken to cut my prep time and substituted panko bread crumbs for the cornflakes in the topping and it gave it a little extra cruch. I did cut the recipe in half and it still be a huge amount! It is wonderful for leftovers though and I would absolutely make again!

Reviewed on Jan. 21, 2012 by BrytEyz

We enjoyed this; it was great comfort food for a cold Winter night. I cut the recipe in half to make just one casserole. Next time, though, I think I'll add more mushrooms and maybe double up on the veggies. (NOTE: We found the cornflake topping to be surprisingly flavorful thanks to the paprika and fresh parsley; it stayed much crunchier than breadcrumb toppings often do.)