Comfort food at its finest, this chicken and noodle casserole recipe uses our delicious Mushroom Soup to add creaminess and flavor to chicken, noodles and veggies. If you’re looking to save time during the week, this dish freezes well and can be made ahead. See recipe tips to learn how. You might also like: Country Chicken Casserole which has a layer of stuffing instead of noodles, or Super Chicken Casserole which has the best of both.
cost per recipe: $5.56
Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Sprinkle with the Cheddar cheese.
I have made this several times and it is wonderful. It's really good on a rainy day.
My son loves it as well as I do easy to make and so delicious.
Fairly tasty and easy to make, especially if you already have some leftover meat in the fridge. I would say it REALLY needs the crumbled french fried onions. The texture is pretty boring without the crunch to mix it up a little. I also add in some celery salt
Have made many times
I love this recipe have made it many times. I have put my own spin on it though. I use Cream of Chicken and Herbs soup instead of Cream of Mushroom because I don't like mushrooms. I also use French's fried onions the white cheddar flavor along with the cheddar cheese it gives it a better cheesy flavor, not only on the top but in the casserole a well. I also usually add a little bit more milk to it.
Wouldn't make again
Bland and uninteresting.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.