Comforting Chicken Noodle Casserole Recipe
- 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
- 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.
1-1/2 cup: 367 calories, 9g fat (5g saturated fat), 92mg cholesterol, 606mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.
Reviews for Comforting Chicken Noodle Casserole
"Delicious. I did make a few changes to use what I had on hand. I added more veggies (2 celery ribs, two large carrots, and extra green pepper (didn't use any red pepper since I didn't have any on hand). I also used a can of peas (drained), rather than just 1 cup frozen peas. I made it up the night before and then all I had to do was pop it in the oven when I got home from work. My husband loved it, too. I do believe I might stir in another can of cream of chicken soup or some sour cream next time as it was a little dry. But, we loved it and thought it made a tasty, hearty dinner."
"This was very good and true comfort food! Like some of the other reviewers, I sauteed the peppers and onions before adding to the casserole and used frozen peas and carrots and omitted the celery. Since I had some baby portabella mushrooms I needed to use, I threw those in with the onion mixture too. I used a 16 ounce package of egg noodles, so I used two cans of cream of mushroom soup, some extra cheese and a little heavy cream. Will definitely make this again!"
"This is definitely a comfort casserole. Hearty and delicious, the only thing I changed was to add 1/2 C of sour cream to the ingredients. This recipe is a keeper!"
"My husband and I liked it, but thought the noodles without cheese on them were a bit bland. I may add a spice or 2 next time, like sage or thyme."
"Thought it was very good. Next time just a bit more seasoning."
"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."
"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."
"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."
"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!!!!!"
"This is really good but was a little dry and bland so I added broccoli and a can of chicken broth and a little fresh garlic..I sauteed the peppers and onions slightly in olive oil. turned out really good!"
"I liked it! I used mixed frozen veggies plus some corn that I had leftover. I didn't have any peppers, so I just didn't add them (I don't like green peppers anyway). I used shredded mozarella cheese because that's all I had. Very good! You could always double the soup if you wanted it creamier, but I was happy with it as is."
"We liked this recipe. I added put in a little more veggies i.e. 1 1/2 cup instead of 1 cup. I would not cook the onions or peppers ahead of time. I liked the fract they crunchy a bit. I guess it's a matter of taste."
"Good but needs more veggies. Will make it again but add more carrots and maybe some broccoli or cauliflower."
"Overall pretty good. Will cook onions first next time so they're not so crunchy. Makes a lot & has a pretty good flavor."
"Will add 1 more can of soup next time, otherwise this is soooo good! Very fresh & tasty! Everyone loved it!"
"You can always add some milk with the creamed canned soup for added moisture."
"Easy to make and appealing to the eye. My husband loved it. I would saute the peppers and onions first to soften them prior to adding to the other ingredients."
"I tried this recipe a few weeks ago..... it was very bland, and needed more sauce. My sister, on the other hand, really liked it. If I make it again, I will use an extra can of soup. The recipe has good bones, it just needs more flavor and moisture."