Savory Chicken Noodle Bake

Chicken Noodle Casserole
Diana Rattray
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
601 Calories
33g Fat
39g Carbs
36g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 601
% Daily Value*
Total Fat 33g 43%
Saturated Fat 15g 75%
Cholesterol 121mg 40%
Sodium 1641mg 71%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 15%
Protein 36g
Calcium 292mg 22%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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)

Steps 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.

  5. Sprinkle the remaining 1/4 cup of Parmesan cheese over top.

  6. Bake the casserole for about 25 minutes, until hot and bubbly.