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Tasty Chicken Noodle Casserole Recipe
Tasty Chicken Noodle Casserole Recipe photo by Taste of Home

Tasty Chicken Noodle Casserole Recipe

Read Reviews (30)
4.15 30
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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 16-20 servings

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 King Arthur Unbleached 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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

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

Reviews for Tasty Chicken Noodle Casserole(30)

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (6)
3 Star
 (4)
2 Star
 (3)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
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
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.

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