Chicken Noodle Casserole
"This recipe goes back over 20 years and to this day has remained a family favorite, there is nothing really fancy about this but makes a delicious casserole and also will work well using one or two regular size cans of solid light or white tuna, throw in a cup of frozen thawed peas or corn if desired"
Original is 7 servings
Ingredients
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- FOR THE TOPPING
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Nutritional
- Serving Size: 1 (392.7 g)
- Calories 762.7
- Total Fat - 43.9 g
- Saturated Fat - 23.6 g
- Cholesterol - 182.8 mg
- Sodium - 19458.3 mg
- Total Carbohydrate - 51.2 g
- Dietary Fiber - 2.9 g
- Sugars - 4.1 g
- Protein - 40.8 g
- Calcium - 553.4 mg
- Iron - 3.4 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
Step 2
Cook the egg noodles according to package directions; drain and set aside (you may want to mix in 2 tablespoons butter or oil to prevent the noodles from sticking).
Step 3
In a medium skillet heat butter over medium-high heat. Add in onion, bell pepper and celery; cook stirring until softened (about 4 minutes.
Step 4
Add in mushrooms, garlic, salt, pepper and cayenne; cook stirring until the mushrooms are softened. Add in flour and stir for 1 minute.
Step 5
Slowly add in the light cream stirring until bubbly and thickened.
Step 6
Mix in cheddar cheese until melted. Stir in the cooked chicken. Transfer to baking dish.
Step 7
In a small bowl, combine the breadcrumbs with Parmesan cheese, then sprinkle over the top.
Step 8
Drizzle the melted butter over the crumb mixture.
Step 9
Bake for 30 minutes or until hot and bubbly.
Tips
No special items needed.
1 Reviews
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