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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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Reviews for Chicken Noodle Casserole

Chicken Noodle Casserole

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(11-20) of 30 reviews

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Reviewed on Jan. 20, 2012 by jazzd

Forgot to mention, instead of salt, use Mrs. Dash to season!!

Reviewed on Jan. 20, 2012 by jazzd

Halving recipe is no problem but suggest no yolk noodles, unsalted butter and broth, no fat milk instead of half and half, and of course, nechtafel or 1/3 less fat cream cheese. Poach chicken breasts in lo sodium borth and then cut up. These changes will make this more friendly to those of us with health concerns.

Reviewed on Jan. 20, 2012 by Lanaf

I made this last night after seeing the recipe and the reviews. I made a couple slight changes, to accomodate my picky husband, and it was fabulous. He loved it! I cut the cream cheese in half, and added a cup of cheddar cheese to the sauce. Omitted mushrooms, even though I love them, and before I put the cornflake topping on, I sprinkled with another cup of cheddar cheese. It was delicious, and I will be making it again very soon!

Reviewed on Jan. 20, 2012 by Turria

This casserole sounds great, but do you think you can break it down for a regular dinner and not one to feed an army.?

Reviewed on Jan. 19, 2012 by psalmist121

Forgot to add... I used one rotisserie chicken to save time and it was plenty of meat for both casserole dishes.

Reviewed on Jan. 19, 2012 by psalmist121

Always use fresh garlic, it truly makes a difference. Instead of mushrooms, I used frozen chopped broccoli that was thawed first (rinse under hot water and then drain.) Instead of corn flakes, I used croutons for a much better flavor.

Reviewed on Jan. 19, 2012 by Livemore

Couldent stop eating it.