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Favorite Creamy Chicken Casserole Recipe
Favorite Creamy Chicken Casserole Recipe photo by Taste of Home

Favorite Creamy Chicken Casserole Recipe

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4.5 38
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“I created this when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple.” Mari Warnke - Fremont, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 10 servings

Ingredients

  • 4 cups uncooked egg noodles
  • 4 cups cubed cooked chicken
  • 1 package (16 ounces) frozen peas and carrots
  • 2 cups milk
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup chopped onion
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1-1/3 cups equals 355 calories, 15 g fat (5 g saturated fat), 81 mg cholesterol, 1106 mg sodium, 30 g carbohydrate, 3 g fiber, 24 g protein.

Directions

  1. Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.
  2. Transfer to two greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.
    Yield: 2 casseroles (5 servings each).
Originally published as Creamy Chicken Casserole in Simple & Delicious July/August 2009, p62

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Favorite Creamy Chicken Casserole

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (6)
3 Star
 (4)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 28, 2016

"I liked it. It's a nice country style dish. I thought it was pretty easy to make. Definitely saut? the onion or chop them fine if you don't want your onions crunchy. I also added another cup to cup and a half of noodles to make it thicker. Also added corn to the frozen peas and carrots."

MY REVIEW
Reviewed Mar. 22, 2016

"I feel terrible saying this, but I Just don't understand how this got such high ratings. I followed the advice of several other reviewers who said it was bland and tweaked it. I happened to have a thick slice of deli ham on hand from another recipe so I cubed that with the chicken. The ham was better and I wished I had used all ham instead. I saut?ed the onion along with bell pepper, celery, and garlic. I also added about a cup of shredded cheddar mixed in and crushed Ritz crackers on top. With all of those additions it was still just a take it or leave it dish. So for the amount of prep time it actually took, I have other recipes I prefer to spend the time on. I was looking for a tastey and easy weeknight supper but I would think if you make it the easy way as the recipe calls for it would have no taste at all."

MY REVIEW
Reviewed Apr. 7, 2015

"My hungry boys loved it and couldn't get enough. Luckily it makes two!!"

MY REVIEW
Reviewed Aug. 4, 2014

"My family is not a big fan of onions so I chose to omit them, BUT I crush butter crackers & sprinkle them on top & follow the baking directions"

MY REVIEW
Reviewed Mar. 30, 2014

"Very good. For future casseroles, and just because of my personal preference...I will saute the onion first. If you are not a big fan of crunchy onion, then I would suggest this for you, as well. Thank you for the wonderful recipe! "

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