Chicken Pasta Casserole Recipe
Chicken Pasta Casserole Recipe photo by Taste of Home
Next Recipe

Chicken Pasta Casserole Recipe

Read Reviews
4.5 18 18
Publisher Photo
Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. —Marianna Pickering, Neenah, Wisconsin
TOTAL TIME: Prep: 25 min. + chilling Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 55 min.
MAKES: 6 servings


  • 5 cups uncooked egg noodles
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tablespoon garlic powder
  • 1-1/4 teaspoons pepper, divided
  • 1 pound chicken tenderloins
  • 1 medium onion, sliced
  • 2 celery ribs, chopped
  • 3 tablespoons butter
  • 1-3/4 cups half-and-half cream, divided
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon dried parsley flakes

Nutritional Facts

1-1/3 cups: 546 calories, 26g fat (15g saturated fat), 186mg cholesterol, 780mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 38g protein.


  1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside.
  2. In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through.
  3. In a greased 13-in. x 9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted.
  5. Or before refrigerating, cover and freeze casserole for up to 3 months.
  6. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.
Originally published as Chicken Pasta Casserole in Simple & Delicious August/September 2010, p53

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Pasta Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Denise User ID: 9175597 266291
Reviewed May. 24, 2017

"This was a flop with my family, no one liked it. chicken was bland tasting."

tjbrooks79 User ID: 4663153 259565
Reviewed Jan. 12, 2017

"Very good! I'm not a fan of celery though, so I left out the chopped celery and used Cream of chicken soup instead of cream of celery. I also added mushrooms as some other reviewers mentioned. This is a very good creamy dish."

tjbrooks79 User ID: 4663153 259564
Reviewed Jan. 12, 2017

"Very good. I'm not a fan of celery though so I left out the chopped celery and used Cream of chicken soup instead of cream of celery. I also added mushrooms and this was a delicious dish."

BronwynV User ID: 8839011 253278
Reviewed Aug. 28, 2016

"Our family loved this recipe...I'm always looking for new ways to serve chicken and this was great!"

cynandtom User ID: 2224843 133380
Reviewed Oct. 14, 2013

"This dish was excellent!! My husband loved it, "it's creamy and delicious." It did need more chicken I used 1 ¼ lb., next time I will use a 1 ½ lbs. I used ziti instead of egg noodles, simply because I feel they hold up better to the baking process and don't get mushy. Also, for the layering I found it easier to combine the noodle mixture with the chicken mixture; layer half of that, half of the cheese and repeat."

momof29 User ID: 6105359 136158
Reviewed Jul. 3, 2013

"AWESOME! Dad likes this one"

catly66 User ID: 6938369 150270
Reviewed Nov. 29, 2012

"Way too much garlic."

sheltiesweetie2007 User ID: 6914278 71124
Reviewed Oct. 30, 2012

"Excellent for leftovers!"

macsam1965 User ID: 4848502 150269
Reviewed Sep. 8, 2012

"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!"

jewels2468 User ID: 2727773 82675
Reviewed Oct. 11, 2011

"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."

Loading Image