Tasty Chicken Noodle Casserole Recipe

4 30 28
Tasty Chicken Noodle Casserole Recipe
Tasty Chicken Noodle Casserole Recipe photo by Taste of Home
Publisher Photo

Tasty Chicken Noodle Casserole Recipe

Read Reviews
4 30 28
Publisher Photo
This tasty dish gets even better after it's been refrigerated a day or two, so the leftovers are always great. We eat it hot in the winter and cold in the summer.—Cheryl Watts, Natural Bridge, Virginia
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 package (16 ounces) egg noodles
  • 1 medium sweet red pepper, chopped
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 1-1/2 cups sliced fresh mushrooms
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 3 cups half-and-half cream
  • 2 packages (8 ounces each) cream cheese, cubed
  • 12 cups cubed cooked chicken
  • 1 to 1-1/2 teaspoons salt
  • TOPPING:
  • 1 cup finely crushed cornflakes
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 3 tablespoons minced fresh parsley
  • 1/2 teaspoon paprika

Directions

Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (8-10 servings each).
Originally published as Chicken Noodle Casserole in Casserole Cookbook 2001, p155

Nutritional Facts

1 cup: 399 calories, 19g fat (9g saturated fat), 136mg cholesterol, 455mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 31g protein.

  • 1 package (16 ounces) egg noodles
  • 1 medium sweet red pepper, chopped
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 1-1/2 cups sliced fresh mushrooms
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 3 cups half-and-half cream
  • 2 packages (8 ounces each) cream cheese, cubed
  • 12 cups cubed cooked chicken
  • 1 to 1-1/2 teaspoons salt
  • TOPPING:
  • 1 cup finely crushed cornflakes
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 3 tablespoons minced fresh parsley
  • 1/2 teaspoon paprika
  1. Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
  2. Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
  3. In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes.
  4. Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (8-10 servings each).
Originally published as Chicken Noodle Casserole in Casserole Cookbook 2001, p155

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Reviews forTasty Chicken Noodle Casserole

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senalb User ID: 7508174 235286
Reviewed Oct. 20, 2015

"I think 12 cups of chicken is about 6 times too much! Typo?"

MY REVIEW
aug2295 User ID: 4631582 35659
Reviewed Jan. 9, 2013

"My 4 year old and I enjoyed this, picky 7 year old was not so keen, but he did eat it. I cut the recipe in half, except that I made the full amount of pasta and veggies. The cheese sauce could probably have used some other kind of cheese, I might add mozzarella or parm next time."

MY REVIEW
alalmy User ID: 4593001 134624
Reviewed Nov. 3, 2012

"I enjoyed this recipe. Although I'm sure there is a typo in it. 2 cups of chicken is enough."

MY REVIEW
Bellamia2003 User ID: 6853152 42090
Reviewed Sep. 9, 2012

"This is tasy but I didn't realize how much it made....I had to freeze some in singles sized ramekins. It's lots of prep work so it's not a weeknight venture."

MY REVIEW
cactuspat User ID: 5577866 99000
Reviewed Feb. 17, 2012

"I followed the recipe except that I added some frozen peas. I cut the recipe in half and still had enough left over to freeze for another two meals. We both thought it was very good, and I think it was even better the next day."

MY REVIEW
jsturm6610 User ID: 5171687 86118
Reviewed Feb. 6, 2012

"Very easy to make and was a hit. Def. needs the salt I usually do not put salt in dishes I make. I used Fettuccine Noodles because those are my favorite and I think next time I am going to add a little hot sauce."

MY REVIEW
silly girl User ID: 5270321 62005
Reviewed Feb. 2, 2012

"Great recipe! I left out the mushrooms, we don't care for them..and I halved the recipe and it still made tons! Yum, leftovers. Next time i will add more veggies like broccoli."

MY REVIEW
dctiki User ID: 3868054 128663
Reviewed Jan. 26, 2012

"I think it was probably supposed to say 1-2 instead of 12 cups of chicken - that is an insane amount of chicken."

MY REVIEW
RandiEwing User ID: 5825929 98998
Reviewed Jan. 24, 2012

"EXCELLENT! I used cans of cooked chicken to cut my prep time and substituted panko bread crumbs for the cornflakes in the topping and it gave it a little extra cruch. I did cut the recipe in half and it still be a huge amount! It is wonderful for leftovers though and I would absolutely make again!"

MY REVIEW
BrytEyz User ID: 2759683 98997
Reviewed Jan. 21, 2012

"We enjoyed this; it was great comfort food for a cold Winter night. I cut the recipe in half to make just one casserole. Next time, though, I think I'll add more mushrooms and maybe double up on the veggies. (NOTE: We found the cornflake topping to be surprisingly flavorful thanks to the paprika and fresh parsley; it stayed much crunchier than breadcrumb toppings often do.)"

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