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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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    12 servings


  • 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 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


  • 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 and sauce. Repeat layers. Combine bread crumbs and Parmesan cheese. Sprinkle over top.
  • Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts
1 cup: 315 calories, 16g fat (9g saturated fat), 97mg cholesterol, 615mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 20g protein.

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