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

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!

Malriah December 18, 2002

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. :-)

MizzNezz October 14, 2002

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.

MicheleE November 02, 2009

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