Savory Chicken Noodle Bake

Chicken Noodle Casserole
Diana Rattray
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 6 Servings
Ratings (19)

This tasty chicken noodle bake makes a great weeknight meal for the family. The easy sauce is made with a combination of chicken stock and milk, and the casserole is flavored with a variety of vegetables.

Serve this dish with freshly baked  biscuits or crusty bread.

What You'll Need

  • 6 ounces egg noodles (thin, cooked, drained)
  • 6 tablespoons butter
  • 8 ounces sliced mushrooms
  • 6 tablespoons all-purpose flour
  • 1 2/3 cups chicken stock
  • 1 cup milk
  • 1/4 cup diced pimiento
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups diced cppled chicken
  • 1 cup frozen peas (thawed)
  • 3/4 cup grated Parmesan cheese (divided)

How to Make It

  1. Preheat oven to 350 F.
  2. Grease a 2 1/2- to 3-quart baking dish.
  3. In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened.
  4. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish.
  1. Sprinkle the remaining 1/4 cup of Parmesan cheese over top.
  2. Bake the casserole for about 25 minutes, until hot and bubbly.

See Also
Top 20 Chicken Casserole Recipes

50 Easy Chicken Recipes


Nutritional Guidelines (per serving)
Calories 601
Total Fat 33 g
Saturated Fat 15 g
Unsaturated Fat 12 g
Cholesterol 121 mg
Sodium 1,641 mg
Carbohydrates 39 g
Dietary Fiber 4 g
Protein 36 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)