Chicken Noodle Casserole II

Chicken Noodle Casserole II

82

"A mixture of chicken, soup, milk, peas and carrots baked with egg noodles, cheese and bread. My husband hates tuna, so I improvised my mom's tuna casserole recipe. Both he and my brother-in-law love it!"

Ingredients

1 h servings 463 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1165 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.
  2. In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.
  3. Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.
  4. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.
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Reviews

82
  1. 110 Ratings

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Yes this is my recipe...just to let you know allrecipes altered the way I sent it before they published the recipe. I always use American cheese, NOT Jack cheese.

I toyed with this recipe a bit. I didn't have cream of chicken soup, so I used cream of mushroom instead. I also threw in a small can of mushrooms and a cup of shredded cheddar cheese. I then to...

WOW! This was a great recipe to try and now I'm making it almost once a week. I prefer to use 12oz. of noodles instead of 8, but that's because I love pasta. Also great with tuna (one can, chunk...