Chicken and Noodle Casserole

Mamma Mia!

Pasta. Linguine, spaghetti, angel hair, ditalini, rigatoni, penne and the list goes on. It’s a favorite of young and old alike, whether it’s smothered in sauce, stuffed or layered. It is versatile and can be as simple as topping it with a bit of olive oil and Parmesan or making homemade Bolognese sauce. 

Print Recipe
Chicken and Noodle Casserole
Submitted by: Sherry Reuter, Egyptian Electric Cooperative
Chicken-and-noodles_
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Chicken-and-noodles_
Instructions
  1. In skillet, heat olive oil and season chicken with salt and pepper. Add to skillet and brown.
  2. Grease a 9x9-inch pan and place dry macaroni on bottom. Top with cooked chicken. Sprinkle with onion and green pepper.
  3. In medium bowl, combine soup, milk, chicken broth and mushrooms and pour over chicken. Put shredded Velveeta on top.
  4. Cover with foil and leave overnight in refrigerator.
  5. Preheat oven to 350 F. Bake casserole for 1 hour 15 minutes.
Recipe Notes

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

Share this Recipe

Leave a Comment