Chicken Pasta Casserole

Wendy Gardner


Another good casserole recipe from the Taste of Home Magazine, "Simple and Delicious," however, it does require 8 hours of chilling time prior to baking. We had this tonight and it was a hit! The picture is my own. It might be kind of hard to pick it out, but there IS a piece of chicken laying across the noodles! LOL

★★★★★ 1 vote
25 Min
55 Min


5 c
uncooked egg noodles (i used the wide ones)
1/2 c
grated parmesan cheese
1 large
egg, lightly beaten
1 Tbsp
garlic powder
1-1/4 tsp
pepper, divided
1 lb
chicken tenderloins
1 medium
onion, sliced (i prefer a large dice to sliced)
celery stalks, chopped
3 Tbsp
1-3/4 c
half and half, divided
2 c
shredded, part-skim mozzarella cheese
1 can(s)
cream of celery soup, undiluted
1/2 c
white wine or chicken broth (i used the wine)
1 Tbsp
parsley flakes, dried


1Cook noodles according to package directions. Meanwhile, in a large bowl, combine the parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water, add to egg mixture. Set aside.
2In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup half and half; heat through.
3In a greased, 13-in. x 9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers.
4Combine the soup, wine, parsley and remaining half and half; pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes; remove cover and continue baking 15-20 minutes longer or until bubbly and cheese is melted.

About Chicken Pasta Casserole

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: American