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Favorite Creamy Chicken Casserole

I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. —Mari Warnke, Fremont, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    2 casseroles (5 servings each)

Ingredients

  • 4 cups uncooked egg noodles
  • 4 cups cubed cooked chicken
  • 1 package (16 ounces) frozen peas and carrots
  • 2 cups whole milk
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup chopped onion
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.
  • Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.
Nutrition Facts
1-1/3 cups: 355 calories, 15g fat (5g saturated fat), 81mg cholesterol, 1106mg sodium, 30g carbohydrate (7g sugars, 3g fiber), 24g protein.

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