Read reviews (12)
Rate recipe
Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. —Marianna Pickering, Neenah, Wisconsin
Nutritional Facts 1-1/3 cups equals 546 calories, 26 g fat (15 g saturated fat), 186 mg cholesterol, 780 mg sodium, 35 g carbohydrate, 2 g fiber, 38 g protein.
Originally published as Chicken Pasta Casserole in Simple & Delicious August/September 2010, p53
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Nov. 29, 2012 by catly66
Way too much garlic.
Reviewed on Oct. 30, 2012 by sheltiesweetie2007
Excellent for leftovers!
Reviewed on Sep. 08, 2012 by macsam1965
This Chicken Casserole was so good. I cooked it right away instead of letting it set overnight as I needed it for the evening meal. My four year old helped make it and eat it. My husband had already gone to work before it got done. It was so good we delivered him a portion to his work! Next time we will probably add mushrooms, as I think these would really add to the flavor!
Reviewed on Oct. 11, 2011 by jewels2468
We just finished having this and it was very tasty. It would be good with mushrooms or maybe peas and carrots. But we liked it just the way it was. Very garlicky. The only thing I changed was I cubed the chicken and I didn't refrigerate. I just made it and popped it into the oven for about 20-25 min., until the cheese was melted. It's a keeper.
Reviewed on Sep. 22, 2011 by haley14
This was great and my family loved it! Will be making it again real soon. I baked the chicken ahead of time and then tossed it with the ingredients. I also added mushrooms. Yummy ! It was great to be able to throw it together on a Saturday while doing household chores and then have a delicious family meal all ready to go on Sunday.
Reviewed on Sep. 21, 2011 by djdouglas
Delicious. Refrigerating overnight blends the flavors for a wonderful dish. My family loved it.
Reviewed on Nov. 23, 2010 by dmwilmoth
This was a really good meal! I made it exactly as the recipe shows, and the only change I might have made is to cut the chicken into chunks so there would be more chicken spread around. If you leave the tenderloins whole, there are only about 10 or so in a pack. Also, I did not know about the refridgeration part of the recipe until I started making the meal, so obviously I skipped it and it turned out perfectly fine and delicious! The part where you add the egg/cheese mix to the noodles made the noodles extremely flavorful and the smell was divine! Will definitely make this again.
Reviewed on Sep. 19, 2010 by sandyc812
This was really good. I did not read all the way through and did not realize it was suppose to be refridgerated. Did not refridgerate and it was great.
Reviewed on Sep. 14, 2010 by rotts4me
I made this for the family and it was requested again. I would add peas or carrots to it to make it a complete 1 pot meal next time.
Reviewed on Sep. 09, 2010 by corz44
The whole family loved it - will definitely make again! Nice to be able to make it ahead and have a more relaxed evening the next day. I will make one change next time, though - I will use more chicken and less noodles. The chicken gets lost a bit when you use so many noodles. Great recipe!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013