Chicken and Noodle Casserole

Chicken and Noodle Casserole

Servings 6


  • 3 Boneless skinless chicken breasts diced
  • 2 tablespoons olive oil
  • 2 cups dry macaroni
  • 1 tablespoon onion chopped
  • 1 tablespoon Green pepper diced
  • 1 can cream of mushroom soup
  • 1 small can sliced mushrooms drained
  • 1 cup milk
  • 1 cup chicken broth
  • 1 cup Velveeta Cheese shredded


  • In skillet, heat olive oil and season chicken with salt and pepper. Add to skillet and brown.
  • Grease a 9x9-inch pan and place dry macaroni on bottom. Top with cooked chicken. Sprinkle with onion and green pepper.
  • In medium bowl, combine soup, milk, chicken broth and mushrooms and pour over chicken. Put shredded Velveeta on top.
  • Cover with foil and leave overnight in refrigerator.
  • Preheat oven to 350 F. Bake casserole for 1 hour 15 minutes.


Nutrition information: 705 calories; 22.5g fat; 1208mg sodium; 29.9g carbohdrates; 92.8g protein.