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Zippy Chicken Noodle Casserole

 Zippy Chicken Noodle Casserole
Cayenne pepper gives a little zip to this creamy chicken bake. It's one of my most-requested dishes for potluck dinners and other get-togethers. I sometimes use spinach noodles in place of the egg noodles.—Cheryl Davidson, Fulshear, Texas
12 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 5 cups uncooked egg noodles
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1-1/2 cups 2% milk
  • 1 cup chicken broth
  • 2 cups (16 ounces) sour cream
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 3 teaspoons dried parsley flakes
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 4 cups diced cooked chicken
  • 1/4 cup dry bread crumbs
  • 2 tablespoons shredded Parmesan cheese

Directions

  • Cook noodles according to package directions. Meanwhile, in a large
  • saucepan, melt butter; stir in flour until smooth. Gradually add
  • milk and broth. Bring to a boil. Cook and stir for 2 minutes or
  • until thickened. Remove from the heat. Stir in the sour cream,
  • mushrooms, pimientos and seasonings. Drain pasta.
  • In a greased 3-qt. baking dish, layer half of the noodles, chicken

2 of 2

Zippy Chicken Noodle Casserole (continued)

Directions (continued)

  • and sauce. Repeat layers. Combine bread crumbs and Parmesan cheese.
  • Sprinkle over top.
  • Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 cup) equals 315 calories, 16 g fat (9 g saturated fat), 97 mg cholesterol, 615 mg sodium, 21 g carbohydrate, 1 g fiber, 20 g protein.