Chicken Noodle Bake

    Chicken Noodle Bake

    Recipe Picture:Chicken Noodle Bake
    3

    Chicken Noodle Bake

    (115)
    1hour


    107 people made this

    An interesting take on a pasta bake using egg noodles and chicken along with celery, onion, carrots, mushrooms and a creamy cheese sauce.

    Ingredients
    Serves: 8 

    • 1 2/3 cups uncooked egg noodles
    • 3 tablespoons butter
    • 1 stalk celery, diced
    • 1/4 cup diced onion
    • 2 (400g) tins condensed cream of chicken soup
    • 2 cups (500ml) milk
    • 2 cups grated cheddar cheese
    • 1 (400g) tin diced carrots, drained
    • 1 (125g) tin sliced mushrooms
    • 3 cups cooked, cubed chicken
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup dry bread crumbs

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Bring a large saucepan of water to a boil. Cook noodles in boiling water for about 8 minutes or until done. Drain.
    2. Preheat oven to 180 degrees C. Coat a 23x33cm baking dish with cooking spray.
    3. In a saucepan melt butter over medium heat. Cook celery and onion in butter until tender, stirring frequently. Stir in soup, milk and cheese. Cook stirring until cheese melts.
    4. In a large bowl mix together the noodles, cheese sauce mixture, carrots, mushrooms, chicken, salt and pepper. Spread mixture evenly into the prepared baking dish. Top with bread crumbs.
    5. Bake in preheated oven for 30 minutes or until hot.
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    Reviews and Ratings
    Global Ratings:
    (115)

    Reviews in English (88)

    by
    27

    I thought this was ok. I didn't like the carrots in it. I just do not like canned carrots and should of replaced them with fresh carrots or frozen thawed peas or broccoli florets would of been better. I also did not like the breadcrumbs on top they would of tasted better if mixed with some melted butter before topping the casserole.  -  18 Aug 2000  (Review from Allrecipes USA and Canada)

    by
    18

    This was a good basic recipe, but I changed it a bit. I used 1 can reduced fat cream of celery soup and 1 can reduced fat broccoli and cheese soup. I also added a cup of sour cream to give it some "tang". I sauteed fresh mushrooms and didn't use celery. (I also only about half the cheese). Then I mixed in the cut up chicken ( a rotisserie chicken breast) and added about 2 cups of frozen broccoli (I'm not much for canned vegetables). After putting it in the pan, I microwaved some butter and the breadcrumbs (I used seasoned ones)and put it on top. I baked it covered with foil. It was very good. My husband really liked it. Thanks for the recipe.  -  14 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    16

    An absolutely yummy way to use that leftover turkey. We are "noodle lovers" so we added twice the noodles (and added more milk and a chicken bouillon cube). I also used all fresh veggies which made for more work, but the taste was great. I used buttered bread crumbs too. Even my 75 year-old mom who no longer cooks said she had to have this recipe. Thanks!!  -  22 Jan 2002  (Review from Allrecipes USA and Canada)

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