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Casserole/Chicken and Noodle Pot Pie Recipe

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This recipe for Casserole/Chicken and Noodle Pot Pie, by , is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Sexton

Category:
Category:

Ingredients:  
Ingredients:  
1 (12 oz.) pkg. Reames Homestyle Egg Noodles
Bread for topping
1 cup chopped onions
1 cup carrots slices, blanched (or small can of carrots, drained)
1 cup chopped celery, blanched (or can of green beans, drained)
3 cups prepared Alfredo sauce (or cream of chicken soup)
2 cups pulled roasted chicken meat (or chicken breast)
2 tsp. parsley
3 Tbsp. butter melted
3 Tbsp. grated Parmesan cheese


Directions:
Directions:
Preheat oven to 350 degrees. Butter a baking dish. Bring 8 cups water to a boil in a large sauce pan. Add egg noodles and cook according to package directions. Drain. Place onions and 1 tablespoon water in a microwave safe bowl, cover and microwave on high for 1 minute or until onions are tender. In a large mixing bowl, combine noodles with onions, carrots, celery or green beans, sauce or soup, chicken and parsley and combine well. Spoon mixture into prepared baking dish.
In a small bowl, combine crumbled bread with butter and Parmesan cheese. Sprinkle crumbs over noodle mixture. Bake 35 to 40 minutes. Cover dish loosely with aluminum foil if topping begins to brown too quickly.

 

 

 

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