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Comforting Chicken Noodle Casserole Recipe

Comforting Chicken Noodle Casserole Recipe

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. YIELD:8 servings


  • 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.

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

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Reviewed Jan. 7, 2016

"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."

Reviewed Nov. 29, 2015

"Thought it was very good. Next time just a bit more seasoning."

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."

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."

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."

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!!!!!"

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."

Reviewed Jun. 19, 2012

"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!"

Reviewed Jan. 23, 2012

"My husband and I had this for dinner tonight and it was really yummy. I made a few minor changes. I sauteed the onions and peppers to soften prior to baking. I used 2 cans of soup. I used frozen peas and carrots and omitted the celery. And, I didn't use reduced fat either! Thanks for this recipe!"

Reviewed Jun. 22, 2011

"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."

Reviewed Feb. 27, 2011

"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."

Reviewed Jan. 29, 2011

"Good but needs more veggies. Will make it again but add more carrots and maybe some broccoli or cauliflower."

Reviewed Oct. 25, 2010

"Overall pretty good. Will cook onions first next time so they're not so crunchy. Makes a lot & has a pretty good flavor."

Reviewed Oct. 4, 2010

"Will add 1 more can of soup next time, otherwise this is soooo good! Very fresh & tasty! Everyone loved it!"

Reviewed Apr. 26, 2010

"I cut out the creamed corn and used 2 cups frozen corn instead, and I used regular cream of chicken soup instead of low sodium, and it was delicious."

Reviewed Mar. 17, 2010

"You can always add some milk with the creamed canned soup for added moisture."

Reviewed Oct. 23, 2009

"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."

Reviewed Apr. 18, 2009

"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."

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