Creamy Chicken and Pasta Casserole
photo by seal angel
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
1 Cup
- Serves:
- 8
ingredients
- 709.77 ml medium egg noodles, cooked
- 2 chicken breast halves, browned and chopped or shredded
- 118.29 ml carrot, chopped
- 118.29 ml celery, chopped
- 1 small onion, chopped
- 2 garlic cloves (or 1 tsp. garlic powder)
- 304.75 g can cream of chicken and mushroom soup (or whatever variety you prefer)
- 118.29 ml milk
- 118.29 ml sour cream
- 226.79 g cheese (save 1/3)
- 118.29 ml breadcrumbs
directions
- Cook pasta while browning chicken.
- Sauté vegetables, add garlic for the last minute.
- In large bowl mix all ingredients well and put in 9x13 casserole dish.
- Sprinkle remaining cheese and bread crumbs on top.
- Cover and bake 30 min at 400, uncover and broil until browned.
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Reviews
-
I have made this dish twice--once with re-purposed chicken from two different recipes that needed eating and the other time with leftover Christmas turkey. It is delicious! My whole family loved it. I eyeballed the vegetables, probably putting in half as much again as the recipe calls for (gotta sneak those veggies in whenever I can for the kids) and used half boxes of leftover pasta each time, to use them up. Didn't have the breadcrumbs and too lazy to make them, so just topped the casseroles with cheese. Didn't read the recipe right and didn't cover during baking. Turned out great each time. My family liked it so much that I'm going to make extra of another family baked chicken favorite, just so I'll have leftover chicken to use to make this casserole.
RECIPE SUBMITTED BY
I'm a SAHM working finishing my MBA. I enjoy making new foods and love new recipes.