Chicken Noodle Bake

Sea Sun


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.


★★★★★ 2 votes

20 Min
30 Min


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

How to Make Chicken Noodle Bake


  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,

Printable Recipe Card

About Chicken Noodle Bake

Main Ingredient: Chicken
Regional Style: American

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