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Chicken Noodle Casserole Recipe

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This recipe for Chicken Noodle Casserole, by , is from Baking up Memories, 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!

Ashlea Lebo


• 1 package egg noodles
• 1 medium sweet red pepper, chopped
• 1 large onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• ¼ cup butter
• 1 ½ cups sliced fresh mushrooms
• 3 Tbsp all-purpose flour
• 3 cups chicken broth
• 3 cups half-and-half cream
• 2 packages (8 oz each) cream cheese, cubed
• 12 cups cubed cooked chicken
• 1 to 1 ½ teas salt
• 1 cup finely crushed cornflakes
• 2 Tbsp butter, melted
• 1 Tbsp vegetable oil
• 3 Tbsp minced fresh parsley
• ½ teas paprika

1. Preheat oven to 350 degrees
2. Cook noodles according to package directions; drain
3. In a large skillet, sauté the red pepper, onion, celery, and garlic in butter until tender
4. Remove vegetables with a slotted spoon; set aside
5. Add flour to the skillet; stir until blended
6. Gradually add broth, bring to a boil; cook and stir for 2 minutes or until thickened
7. Reduce heat, gradually stir in cream.
8. Add the cream cheese; cook and stir until cheese is melted
9. Remove from heat.
10. In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce; mix well
11. Transfer for two ungreased shallow 3-quart baking dishes
12. Combine topping ingredients and sprinkle over top
13. Cover and bake at 350 degrees for 20 minutes
14. Uncover; bake 15-20 minutes longer or until hot and bubbly




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