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Chicken Noodle Casserole Recipe
Chicken Noodle Casserole Recipe photo by Taste of Home

Chicken Noodle Casserole Recipe

Read Reviews (21)
4.48 21
Publisher Photo
"Everyone who tries this comforting cheesy combination asks for the recipe," reports Kay Pederson of Yellville, Arkansas. "It's so simple to make that sometimes I feel like I'm, cheating."
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 cups cubed cooked chicken
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
  • 12 ounces medium egg noodles, cooked and drained

Nutritional Facts

1 serving (1 cup) equals 629 calories, 34 g fat (12 g saturated fat), 143 mg cholesterol, 752 mg sodium, 47 g carbohydrate, 2 g fiber, 32 g protein.

Directions

  1. In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.
  2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted. Yield: 6 servings.
Originally published as Chicken Noodle Casserole in Quick Cooking January/February 2000, p33

Nutritional Facts

1 serving (1 cup) equals 629 calories, 34 g fat (12 g saturated fat), 143 mg cholesterol, 752 mg sodium, 47 g carbohydrate, 2 g fiber, 32 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Noodle Casserole(21)

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (7)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 5, 2013

Nice flavor but on the dry side. I added peas and put breadcrumbs over the top with cooking spray. I would make this agaim but add a cup of milk to make this a bit creamier.

MY REVIEW
Reviewed Aug. 17, 2013

This was very good, although I did add frozen mixed veggies, and 1/2 tsp garlic powder.

MY REVIEW
Reviewed Apr. 11, 2013

I just made this and skipped the belle peppers since I'm not a fan. Also used only sharp cheddar and macaroni noodles cause that's all I had on hand. Amazing. I think I will make it the same way every time now but puree the onions since my hubby and teen son don't enjoy crunching on anything.

MY REVIEW
Reviewed Mar. 22, 2013

Loved this recipe! I added mushrooms, carrots and peas to it and it was great. I'll definitely be making this again.

MY REVIEW
Reviewed Sep. 7, 2012

Delicious. I also doubled the soup, mayo, and lemon juice...I like my noodles saucy!

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