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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Ultimate Chicken and Noodle Casserole Recipe

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This recipe for Ultimate Chicken and Noodle Casserole is from The Gautsch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c dried medium noodles
2 T butter
1 1/2 c button mushrooms
1 c chopped onion
3 c chopped cooked chicken
1 15 oz jar mushroom Alfredo pasta sauce or what I do is make 2 cups of medium white sauce adding 2 tsp of chicken bouillon, 1/2 tsp white pepper and 1/4 c of Parmesan cheese.
1 1/2 c shredded Italian-blend cheeses
1 9 ounce package frozen peas (or asparagus), thawed (or spinach)
1/2 c sour cream
1/2 c finely chopped bottled roasted red sweet peppers or fresh red pepper chopped and simmered with the onions.
1 tsp Italian seasoning, crushed
Topping:
1/2 c Italian bread crumbs or panko crumbs
1/4 c sliced almonds or chopped pecans, toasted (optional)
2 T grated Parmesan cheese
2 T butter, melted
Directions:
Directions:
Preheat oven to 350º. Cook pasta according to package directions, drain and return to hot pot.

Meanwhile, in a large saucepan melt the 2 T butter over medium heat. Add mushrooms and onion, cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian blend cheeses, peas, sour cream, roasted sweet peppers and herbs. Transfer mixture to an ungreased 3 quart rectangular baking dish.

In a small bowl combine bread crumbs, nuts (if used) Parmesan cheese, and the 2 T melted butter. Sprinkle over chicken mixture. Bake, uncovered, for 30 to 35 minutes or until heated through and topping is golden brown.

 

 

 

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