Save on Pinterest

Chicken Pasta Casserole

Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. —Marianna Pickering, Neenah, Wisconsin
  • Total Time
    Prep: 25 min. + chilling Bake: 55 min.
  • Makes
    6 servings


  • 5 cups uncooked egg noodles
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 tablespoon garlic powder
  • 1-1/4 teaspoons pepper, divided
  • 1 pound chicken tenderloins
  • 1 medium onion, sliced
  • 2 celery ribs, chopped
  • 3 tablespoons butter
  • 1-3/4 cups half-and-half cream, divided
  • 2 cups shredded part-skim mozzarella cheese
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon dried parsley flakes


  • Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside.
  • In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through.
  • In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted.
  • Or before refrigerating, cover and freeze casserole for up to 3 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.
Nutrition Facts
1-1/3 cups: 546 calories, 26g fat (15g saturated fat), 186mg cholesterol, 780mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 38g protein.

Recommended Video


Click stars to rate
Average Rating:
  • maball
    Mar 30, 2020

    Looks like my first review did not make it- we loved this recipe- a winner, but just reduce the garlic powder.

  • Denise
    May 24, 2017

    This was a flop with my family, no one liked it. Chicken was bland tasting.

  • tjbrooks79
    Jan 12, 2017

    Very good! I'm not a fan of celery though, so I left out the chopped celery and used Cream of Chicken soup instead of cream of celery. I also added mushrooms as some other reviewers mentioned. This is a very good creamy dish.

  • tjbrooks79
    Jan 12, 2017

    Very good. I'm not a fan of celery though so I left out the chopped celery and used Cream of Chicken soup instead of cream of celery. I also added mushrooms and this was a delicious dish.

  • BronwynV
    Aug 28, 2016

    Our family loved this recipe...I'm always looking for new ways to serve chicken and this was great!

  • cynandtom
    Oct 14, 2013

    This dish was excellent!! My husband loved it, "it's creamy and delicious." It did need more chicken I used 1 ¼ lb., next time I will use a 1 ½ lbs. I used ziti instead of egg noodles, simply because I feel they hold up better to the baking process and don't get mushy. Also, for the layering I found it easier to combine the noodle mixture with the chicken mixture; layer half of that, half of the cheese and repeat.

  • momof29
    Jul 3, 2013

    AWESOME! Dad likes this one

  • catly66
    Nov 29, 2012

    Way too much garlic.

  • tiffclo1011
    Nov 14, 2012

    No comment left

  • PR179000
    Oct 30, 2012

    No comment left