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.


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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

Directions Step-By-Step

1
Preheat 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.
2
Melt 3 tablespoons butter in large fry pan and cook celery and onion until very tender. Stire in soup, milk, and cheese until cheese melts.
3
Add 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)
4
Melt 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.
5
Bake for 30 minutes,

About this Recipe

Main Ingredient: Chicken
Regional Style: American