Total Time
Prep 10 mins
Cook 50 mins

True comfort food!

Ingredients Nutrition


  1. Cook noodles according to pkg instructions.
  2. Saute onion and garlic in oil for 1 minute.
  3. Add chicken and cook and stir for 2 minutes.
  4. Add broth, carrots, potatoes, celery and sage.
  5. Set aside.
  6. In saucepan, melt butter; add flour, salt and pepper.
  7. Add milk, slowly.
  8. Cook and stir 3 minutes.
  9. Remove from heat; add cheddar cheese, stir until smooth.
  10. Mix with the chicken mixture; stir in drained noodles.
  11. Place in greased 3 qt casserole.
  12. Bake at 375* for 50 minutes.
Most Helpful

4 5

Yummmmmmy! The flavor was really good. My only complaint was the fact that the egg noodles got so mushy after being in the oven so long. (which I know is expected with a casserole or this type)But I am wondering if I could sub a thicker noodle? Other that that, this recipe was WONDERFUL. Next time I am going to try adding some broccoli just because I think this sauce was MADE for broccoli! Thanks for a great recipe! UPDATE: I made again,Using extra potatoes, cubed ham and no noodles. It came out really good too! Very versatile recipe!! Thanks again!

Kari, I use the wide noodles. But your comments got me to thinking. I bet it would help if we cooked the noodles only half done before adding them to the casserole! I think I'll try it this way. :-)

5 5

Like another reviewer, I like that this recipe doesn't use condensed soup. Great flavor! I doubled the recipe and baked in a 13x9 pan because I wanted plenty of leftovers. Also prepared a small box of chicken flavored stuffing and topped the casserole with it during the last 15 min of baking.