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

Comforting Chicken Noodle Casserole Recipe

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4.5 16
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This rich casserole from Sylvia McCrone of Danville, Illinois is ideal comfort food for your family on a chilly spring night. Round out the menu with a favorite steamed vegetable for a hearty meal.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 5 cups uncooked egg noodles
  • 1 cup frozen peas
  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 4 cups cubed cooked chicken breast
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 2 cups (8 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups equals 367 calories, 9 g fat (5 g saturated fat), 92 mg cholesterol, 606 mg sodium, 37 g carbohydrate, 3 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

Directions

  1. In a large saucepan, cook noodles according to package directions, adding the peas, celery and carrot during the last 5 minutes of cooking. Drain.
  2. Stir in the chicken, corn, soup, 1 cup cheese, onion, green and red peppers and pepper. Transfer to a 13x9-in. baking dish coated with cooking spray.
  3. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Chicken Noodle Casserole in Healthy Cooking April/May 2009, p61

Nutritional Facts

1-1/2 cups equals 367 calories, 9 g fat (5 g saturated fat), 92 mg cholesterol, 606 mg sodium, 37 g carbohydrate, 3 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

Reviews for Comforting Chicken Noodle Casserole

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 17, 2015

"This was delicious (even my husband said so). I give it 4 stars because it was a little dry. Next time I will add an extra can of soup. I sprinkled some garlic powder in it and didn't have the peppers. Next time I will use the peppers. For anyone who thinks it is bland, just add a little spice, perhaps poultry seasoning, or garlic like I used. Even a pinch of cayenne. But it really wasn't bland, just needed more creaminess."

MY REVIEW
Reviewed Oct. 22, 2014

"This was really good! I've made it a couple of times. We are a family of 3 adults and we eat small portions so this casserole makes 3 meals for us. I freeze in loaf-size portions for Sunday dinner. Stick it in the loaf pan before leaving for church and set the timer for it to bake while we are gone. When we get home we make a salad and dinner is ready. I think I will saute the onions a bit the next time. We like the peppers crunchy, but the onions not so much."

MY REVIEW
Reviewed Mar. 27, 2014

"Good recipe. I added more veggies because I like a decent amount in my dishes and added some 1/2 & 1/2 to make it a bit creamier. Overall a good meal for the family."

MY REVIEW
Reviewed Mar. 9, 2014

"I didn't have creamed corn, so I added a can of regular corn and a can of cheddar cheese soup. Per the other reviews, I also sautéed the veggies first. This was great!!!!!"

MY REVIEW
Reviewed Mar. 2, 2014

"Added peas in step 2. Froz. peas don't need a lot of cooking time. Cut the noodles to 3-1/2 c, Too much pasta when served w/the ever present salad. This did not turn out dry but moist & delish."

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