chicken and noodles casserole by maggie

Name: Chicken and Noodles Casserole by Maggie
Yield: 4
Cuisine: American
Ingredients: 3 ounce(s) pasta - egg noodles, shells, campenelli, bow tie or linguine; 2 tablespoon(s) butter; 2 cup(s) fresh mushrooms sliced; 2 tablespoon(s) yellow or white onion chopped; 2 tablespoon(s) chopped celery; 2 tablespoon(s) flour; 1/2 cup(s) chicken stock or broth; 3/4 cup(s) milk; 1 can(s) cream of chicken soup; 1/3 cup(s) sour cream; 2 tablespoon(s) mayonnaise - not miracle whip; 1/2 cup(s) frozen or fresh peas; 1-1/2 cup(s) cooked chicken - cut into bite size pieces; 6 ounce(s) shredded cheese - pepper jack or cheddar or any combination of what you like; - additional shredded cheese for garnish; - canned onion rings for garnish

(1 RATING)

31 Pinches 1 Photo

Maggie M

In The Kitchen, OH

Updated on Jan 27, 2019

This casserole is just plain old fashioned comfort food. It's super easy to make and can be customized to suit your own tastes. Wonderful to eat on a cold evening and the leftovers are yummy ! The recipe I am sharing is the basic recipe but each time I make it I add a little of this or that depending on what sounds good at the time.

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prep time

cook time

method Bake

yield 4 serving(s)

Ingredients

3 ounces pasta - egg noodles, shells, campenelli, bow tie or linguine
2 tablespoons butter
2 cups fresh mushrooms sliced
2 tablespoons yellow or white onion chopped
2 tablespoons chopped celery
2 tablespoons flour
1/2 cup chicken stock or broth
3/4 cup milk
1 can cream of chicken soup
1/3 cup sour cream
2 tablespoons mayonnaise - not miracle whip
1/2 cup frozen or fresh peas
1-1/2 cup cooked chicken - cut into bite size pieces
6 ounces shredded cheese - pepper jack or cheddar or any combination of what you like
- additional shredded cheese for garnish
- canned onion rings for garnish

How To Make chicken and noodles casserole by maggie

Step 1

Preheat oven to 350ºF. Lightly spray a 7 x 11 or 8 x 8 baking dish and set aside.

Step 2

Cook pasta in boiling water until just under al dente. It will continue to cook as it bakes in the oven. Drain, rinse and set aside.
Step 3

Melt butter in large deep pot on medium heat. Add mushrooms and cook for about 5 minutes. Add the celery and onions and cook and stir 4 min. or until crisp-tender.
Step 4

Sprinkle the flour over the mushroom mixture in the pot and cook - stirring constantly for 2 minutes. Gradually stir in chicken broth and milk and bring to boil. Cook and whisk until thickened.
Step 5

Remove from heat and stir in the soup, sour cream, mayonnaise, peas and chicken.
Step 6

Add the cooked pasta to the mix and stir to coat. Put the mixture into your prepared baking dish. Sprinkle shredded cheese over all then top with some onion rings.
Step 7

Cover and bake for about 40 minutes or until heated through. Remove cover and continue to cook for another 12 minutes. Remove from oven and alllow to sit for about 5 minutes before serving.
Step 8

Sprinkle additional cheese and onion rings on top before serving if desired.
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