Chicken Noodle Bake

Sea Sun

By
@Seasun

I found this recipe in one of my favorite recipe books, but altered it slightly to fit my family's tastes. I received rave reviews, and in fact it is the very first time I have ever seen my 6 year old daughter eat peas! :-)

We are a family of 5 and had enough for leftover lunch the following day.

I served this dish with a tossed green salad and fresh french bread.

Rating:
★★★★★ 2 votes
Comments:
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

2 c
uncooked egg noodles
3 Tbsp
butter
1
celery stalk (chopped)
1/4 c
onion (chopped)
2 can(s)
cream of chicken soup
2 c
milk
2 c
cheddar cheese (shredded) i used triple cheddar mix
2 c
peas (frozen, thawed)
3 c
chicken (cooked, cubed)
1 tsp
salt
1/4 tsp
pepper
1/2 c
dry bread crumbs (buttered)
2-3 Tbsp
butter

Step-By-Step

1Preheat oven to 350 degrees. Spray a 9x13 inch pan or casserole dish with vegetable spray. Cook noodles in boiling water until just done (al dente), and drain.
2Melt 3 tablespoons butter in large fry pan and cook celery and onion until very tender. Stire in soup, milk, and cheese until cheese melts.
3Add the noodles, peas, chicken and salt and pepper to the cheese sauce mixture. Spread mixture into the baking dish. (if you don't have a large enough pan, just combine everything in a large bowl, prior to spreading in baking dish)
4Melt 2-3 Tablespoons butter in pan and add bread crumbs. Toss to brown evenly. Remove from pan and sprinkle buttery crumbs evenly over mixture in casserole pan.
5Bake for 30 minutes,

About this Recipe

Main Ingredient: Chicken
Regional Style: American