Chicken Noodle Alfredo Casserole

Pat Duran


Had the ingredients in the pantry and fridge - so I made this for dinner! I won't say it was good- IT WAS DELICIOUS!! There was very little left.

★★★★★ 1 vote
4 -6 servings
10 Min
35 Min


1/2 c
margarine, or butter
11 oz
cream cheese, room temperature
1/2 c
parmesan cheese
1 Tbsp
garlic powder + 1 teas. minced garlic
pepper and salt to taste
10 3/4 oz
can cream or chicken soup
1 1/2
soup cans of milk
12 oz
can evaporated milk,such as pet
16 oz
pkg. wide noodles, cooked al dente
8 oz
pkg. frozen peas
4 medium
chicken breasts, boneless and skinless, cut to in bite size pieces
paprika, sweet mild

How to Make Chicken Noodle Alfredo Casserole


  • 1Heat oven to 350^. Spray a 9x13-inch baking pan; or 2 8-inch square pan bake and freeze one.
  • 2Put medium kettle on to boil water for the pasta. When water boil add the chicken pieces and boil for 1 minute. Remove with slotted spoon and set aside in a bowl. Add the peas to the kettle and let boil 30 seconds and remove with the slotted spoon; add to bowl with the chicken.
    Add the noodles to the kettle and boil for 5 minutes. Strain and rinse with cool water. Pour into a large bowl.
  • 3Add the chicken and peas to the pasta and mix to combine.
    In a medium saucepan, melt margarine. When it is almost melted add the cream cheese in pieces, so it melts quicker. Stir until butter and cream cheese are well blended.
  • 4Add the evaporated Pet milk, Parmesan cheese, garlic powder and minced garlic; add the cream of chicken soup and the milk, stir to blend all, then add pepper.
  • 5Remove from heat and pour over noodle mixture, mix well and pour into the prepared baking pan. Sprinkle top with salt and pepper and paprika.
    Bake for 35 minutes or until golden and bubbly.

Printable Recipe Card

About Chicken Noodle Alfredo Casserole

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy