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

Chicken Pasta Casserole Recipe

Read Reviews
5 14 15
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

Ingredients

  • 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

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

Directions

  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

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
cynandtom
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."

MY REVIEW
momof29
Reviewed Jul. 3, 2013

"AWESOME! Dad likes this one"

MY REVIEW
catly66
Reviewed Nov. 29, 2012

"Way too much garlic."

MY REVIEW
sheltiesweetie2007
Reviewed Oct. 30, 2012

"Excellent for leftovers!"

MY REVIEW
macsam1965
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!"

MY REVIEW
jewels2468
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."

MY REVIEW
haley14
Reviewed Sep. 22, 2011

"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."

MY REVIEW
djdouglas
Reviewed Sep. 21, 2011

"Delicious. Refrigerating overnight blends the flavors for a wonderful dish. My family loved it."

MY REVIEW
dmwilmoth
Reviewed Nov. 23, 2010

"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."

MY REVIEW
sandyc812
Reviewed Sep. 19, 2010

"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."

Loading Image