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Tasty Chicken Noodle Casserole

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
    2 casseroles (8-10 servings each)

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

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Reviews

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Average Rating:
  • richaness
    Jul 31, 2018

    Nice

  • Susan
    Jul 7, 2018

    I have made this casserole several times as gifts for people needed a meal or at pot lucks at church and even at home. Every time I do I get raves about it--everybody loves it! Even my husband who isn't fond of chicken told me it was really good and asked for more.

  • debra
    Mar 11, 2018

    SCREWED UP - 1. PREP TIME IS NOT 20 MINUTES-IT'S 1-1/2 HOURS 2. IT MENTIONS BROTH IN THE DIRECTIONS-NO BROTH IS LISTED IN THE INGREDIENTS

  • senalb
    Oct 20, 2015

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

  • aug2295
    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.

  • alalmy
    Nov 3, 2012

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

  • Bellamia2003
    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.

  • cactuspat
    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.

  • jsturm6610
    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.

  • silly girl
    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.