Chicken Noodle Bake
Recipe: #3894
January 05, 2012
Categories: Casseroles, Chicken, Celery, Carrot Mushrooms, Onions, Peppers, Oven Roast, Chicken Dinner, more
"This recipe uses no crust. You could if you want to though. It's a comfort food that will warm you innards up! You can add most anything to it. The mushrooms you can use fresh or canned. I like the fresh. Seasonings are to taste. Try more or different seasonings too! Try a different cheese. Try adding some left over ham or crumbled bacon to the dish too. Note: 15 minutes of the cook time is included in the cooking time. "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (423.5 g)
- Calories 754.6
- Total Fat - 33 g
- Saturated Fat - 14.9 g
- Cholesterol - 210.5 mg
- Sodium - 1387.6 mg
- Total Carbohydrate - 68.7 g
- Dietary Fiber - 5.2 g
- Sugars - 4.8 g
- Protein - 45.4 g
- Calcium - 410.5 mg
- Iron - 6.6 mg
- Vitamin C - 7.1 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Cook noodles in boiling water until done and drain.
Step 2
In large skillet, saute carrots, celery, and onions till tender.
Step 3
Stir in soups, milk, and cheese.
Step 4
Cook, stirring constantly until cheese is melted.
Step 5
In a large bowl, mix noodles. cheese sauce mixture, mushrooms, chicken, sauteed vegetables, and seasonings (to taste).
Step 6
Pour into a sprayed 3 quart (or 13 X 9) baking pan and even out.
Step 7
Sprinkle with bread crumbs over the top.
Step 8
Bake in preheated oven for 30 minutes or until hot.
Step 9
Serve with hot rolls
Tips
No special items needed.
0 Reviews
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