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Creamy Chicken Noodle Bake

TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing YIELD: 12 servings (1 cup each).
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

Ingredients

  • 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

Directions

  • 1. Cook noodles according to package directions.
  • 2. Meanwhile, preheat oven to 350°. In a Dutch oven, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in chicken, gravy and pimientos.
  • 3. Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13x9-in. baking dish.
  • 4. Cover and bake 30-35 minutes or until bubbly. Combine cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, 10 minutes longer or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts

1 cup: 345 calories, 17g fat (9g saturated fat), 96mg cholesterol, 555mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 21g protein.

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