The Ultimate Chicken and Noodle Casserole | Midwest Living

The Ultimate Chicken and Noodle Casserole

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The Ultimate Chicken and Noodle Casserole

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  • Makes: 6 servings
  • Prep 35 mins
  • Bake 30 mins

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Ingredients

  • 6 ounces dried gemelli pasta (1-2/3 cups) or dried medium noodles (3 cups)
  • 2 tablespoons butter or margarine
  • 1 1/2 cups sliced cremini mushrooms or sliced button mushrooms
  • 1 cup chopped onion
  • 3 cups chopped cooked chicken*
  • 1 15 - ounce bottle mushroom alfredo pasta sauce
  • 1 1/2 cups shredded Italian-blend cheeses (6 ounces)
  • 1 9 - 10 - ounce package frozen cut asparagus or frozen peas, thawed
  • 1/2 cup dairy sour cream
  • 1/2 cup finely chopped bottled roasted red sweet peppers
  • 1 teaspoon dried fines herbes or Italian seasoning, crushed
  • 1/2 cup panko (Japanese bread crumbs) or fine dry bread crumbs
  • 1/4 cup sliced almonds or chopped pecans, toasted
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter or margarine, melted

Directions

  1. Cook pasta according to package directions; drain. Return to pan.
  2. Meanwhile, in a large saucepan, heat 2 tablespoons butter over medium heat until melted. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, sweet peppers and fines herbes. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular).
  3. In a small bowl, combine panko, nuts, Parmesan cheese and 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through and topping is golden. Makes 6 servings.

Note

  • * If you don't have any cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy a deli-roasted chicken. It will yield 1-1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. Place 1-1/4 pounds of skinless, boneless chicken breasts and 2 cups water in a large skillet. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink (170 degrees). Drain well. Chop chicken. 1-1/4 pounds of boneless breasts with give you about 3 cups cubed cooked chicken.

Nutrition Facts

(The Ultimate Chicken and Noodle Casserole)

Servings Per Recipe 6, fiber (g) 3, sugar (g) 4, iron (mg) 3, calcium (mg) 323, Potassium (mg) 590, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 797, Niacin (mg) 10, Monosaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 2, Folate (µg) 165, chol. (mg) 141, sat. fat (g) 17, vit. A (IU) 972, carb. (g) 36, vit. C (mg) 49, Fat, total (g) 34, Thiamin (mg) 0, cal. (kcal) 600, Riboflavin (mg) 1, pro. (g) 38

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