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Creamy Chicken Noodle Bake Recipe

Creamy Chicken Noodle Bake Recipe photo by Taste of Home

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Talk about a potluck pleaser! This comforting, creamy casserole is bursting with tender chunks of chicken. Even the pickiest eater will gobble up this tasty bake. —Shirley Unger, Bluffton, Ohio

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Creamy Chicken Noodle Bake Recipe

Prep: 25 min. Bake: 40 min. + standing

Yield: 12 Servings

25 40 65

Ingredients

4 cups uncooked egg noodles
1/2 cup butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
3-1/2 cups 2% milk
4 cups cubed cooked chicken
2 jars (12 ounces each) chicken gravy
1 jar (2 ounces) diced pimientos, drained
1/2 cup cubed process cheese (Velveeta)
1/2 cup dry bread crumbs
4 teaspoons butter, melted

Directions

Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, gravy and pimientos.
Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 30-35 minutes or until bubbly. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 minutes longer or until golden brown. Let stand for 10 minutes before serving. Yield: 12 servings (1 cup each).

Nutritional Facts 1 cup equals 345 calories, 17 g fat (9 g saturated fat), 96 mg cholesterol, 555 mg sodium, 25 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Creamy Chicken Noodle Bake in Taste of Home December/January 2009, p19

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Reviews for Creamy Chicken Noodle Bake

Creamy Chicken Noodle Bake

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Reviewed on Mar. 17, 2013 by daisey5

I used a whole pre cooked chicken and it was very good Next time I will add another jar of pimientos.

Reviewed on Aug. 08, 2010 by wmccallum

Good flavor - excellent. My family loved this dish.

Reviewed on Aug. 05, 2010 by DKM2

Five stars all the way! The only thing I did differently was divide the recipe in half. Will definitely make again.

Reviewed on Jul. 30, 2010 by afoth73

Wait, I found it at the bottom of the recipe...OOPS!! :)

Reviewed on Jul. 30, 2010 by afoth73

I just made this and it is in the oven. It calls for 1/2 cup butter divided. You use the first 6 tsp for the roux (flour/butter mixture) and the remaining butter to be tossed with the cooked noodles. Then at the end with the Velveeta it calls for melted butter but how much and was that omitted from the actual recipe?? HELP!

Reviewed on Jul. 26, 2010 by KLefler

I made this for supper tonight and it was very good. Definitely a keeper!

Reviewed on Mar. 13, 2010 by danniegirl1977

I wanted something different so i tried this recipe even though the kids insisted they wouldnt like it..WOW it was delecious and easy. It also made quite a bit. I was very impressed. 5 stars for me.

Reviewed on Jan. 03, 2010 by NewCooker13

I'm new to cooking so i have a question. I just made this stuff. As i'm writing i'm also eating it lol. Anywho.. I ran into a small lil problem.. When it says "Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole." I couldn't get it around all the edges. Did i do something wrong? Is there an easier way? Even though i had that lil issue this stuff is really good.

Reviewed on May. 02, 2009 by jayho127

My whole family loves this. I also like to add a cup of sliced cooked carrots and omit the pimentos. It takes great that way too!

Reviewed on Dec. 04, 2008 by hmast

Absolutely Wonderful! Good on cold days when you need a nice Southern style casserole to warm you up!