Chicken Noodle Bake

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

    107 people made this

    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

    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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