Chicken Noodle Casserole I

Chicken Noodle Casserole I

96

"It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I'm ready)."

Ingredients

{{adjustedServings}} servings 546 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 45.1 g
  • 90%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 884 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  1. Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!
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Reviews

96
  1. 131 Ratings

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This is a great casserole! I used a store bought rotisserie chicken, 1/4 cup of condensed milk in place of the water, wide egg noodles cooked in chicken stock, frozen garlic broccoli/carrots and...

This is an AWESOME dish. The entire family loved it. I used wide egg noodles and cooked them in the chicken broth as suggested. It tasted great. Have already made twice and will be making ag...

Yummy! So easy to do especially if you make the chicken ahead of time. I cooked the chicken the day before in the crock pot with a lot of seasonings. The leftovers were awesome.