Creamy Chicken and Pasta Casserole

Amy (Chef #834956)'s Note:

Another of my kids favorites! I got this recipe from my mother-in-law and tweeked it a bit. The result has become a staple in our house! Tip: I often make this, put into two small casserole dishes, and freeze one. To bake after frozen, bake covered at 300 for an hour, then 400 for ½ hour and then 15 min uncovered.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8

Yield: 1.0 Cup

• 3 cups medium egg noodles , cooked
• 2 chicken breast halves , browned and chopped or shredded
• ½ cup carrot , chopped
• ½ cup celery , chopped
• 1 small onion , chopped
• 2 garlic cloves (or 1 tsp. garlic powder)
• 1 (10 ¾ ounce) can cream of chicken and mushroom soup (or whatever variety you prefer)
• ½ cup milk
• ½ cup sour cream
• 8 ounces cheese (save 1/3)
• ½ cup breadcrumbs

Directions:

1. Cook pasta while browning chicken.
2. Sauté vegetables, add garlic for the last minute.
3. In large bowl mix all ingredients well and put in 9x13 casserole dish.
4. Sprinkle remaining cheese and bread crumbs on top.
5. Cover and bake 30 min at 400, uncover and broil until browned.

Reviews

[HEP MEP]

A little time-consuming but a hit! I used egg dumpling noodles - the really wide ones - and more of them, so I added about a can and 1/2 of cream of chicken and more sour cream. Hit the spot as I was looking for some nice comfort food stuff. Thanks!