|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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)
Preheat oven to 350 F.
Grease a 2 1/2- to 3-quart baking dish.
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.
Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish.
Sprinkle the remaining 1/4 cup of Parmesan cheese over top.
Bake the casserole for about 25 minutes, until hot and bubbly.
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