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Creamy Chicken Noodle Bake

 Creamy Chicken Noodle Bake
Talk about a potluck pleaser! This comforting, creamy casserole is bursting with tender chunks of chicken. Even the pickiest eater will gobble up this tasty bake. —Shirley Unger, Bluffton, Ohio
12 ServingsPrep: 25 min. Bake: 40 min. + standing


  • 4 cups uncooked egg noodles
  • 1/2 cup butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3-1/2 cups 2% milk
  • 4 cups cubed cooked chicken
  • 2 jars (12 ounces each) chicken gravy
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 cup cubed process cheese (Velveeta)
  • 1/2 cup dry bread crumbs
  • 4 teaspoons butter, melted


  • Cook noodles according to package directions. Meanwhile, in a Dutch
  • oven, melt 6 tablespoons butter. Stir in the flour, salt and pepper
  • until smooth. Gradually add milk. Bring to a boil; cook and stir for
  • 1-2 minutes or until thickened. Remove from the heat. Stir in the
  • chicken, gravy and pimientos.
  • Drain noodles; toss with remaining butter. Stir into chicken mixture.
  • Transfer to a greased 13-in. x 9-in. baking dish.
  • Cover and bake at 350° for 30-35 minutes or until bubbly. Combine
  • the cheese, bread crumbs and melted butter. Sprinkle around edges of
  • casserole. Bake, uncovered, for 10 minutes longer or until golden

2 of 2

Creamy Chicken Noodle Bake (continued)

Directions (continued)

  • brown. Let stand for 10 minutes before serving. Yield: 12 servings
  • (1 cup each).
Nutritional Facts: 1 cup equals 345 calories, 17 g fat (9 g saturated fat), 96 mg cholesterol, 555 mg sodium, 25 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.