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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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Reviewed on Jan. 19, 2012 by gorbetz

I'm guessing 12 cups, although I never made it. After all, it's 2 casserole dishes.

Reviewed on Jan. 19, 2012 by diligentfrog

12 cups of chicken??? or 2 cups???

Reviewed on Jan. 19, 2012 by mwnyy

My hubby wouldn't touch it, said it looked like tuna noodle casserole. I liked it, but I don't eat cheese, used cream of mushroom soup. Didn't like the corn flakes though, I would use potatoe chips instead.

Reviewed on Jan. 19, 2012 by dhuth

Does this receipe really use 12 cups of cooked chicken?

Reviewed on Jan. 20, 2011 by kimkenney

Excellent meal on a cold winter night! I will definitely be adding this to my regular repertoire.

Reviewed on Dec. 29, 2010 by bfrpa

The whole family loved it! Didn't have any paprika on hand, but I don't think it mattered. I don't even think anyone added salt or pepper to their meal.

Reviewed on Sep. 27, 2010 by amyalusa

I have made some variations as well that work too....try using grated cheddar cheese, about 1 C in lieu of cream cheese. You can use sour cream if you do not have Half'n'Half, you can use 2 Tbsp of dried minced onion in lieu of an onion, and 1 Tbsp of Beau Monde if you do not have fresh celery. I use fresh ground pepper as well, and have used and not used paprika with good results.