Chicken Noodle Casserole

Chicken Noodle Casserole

Enjoy this delicious chicken and noodle casserole - perfect for a hearty dinner.

Prep Time

20

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

4
cups uncooked egg noodles (8 ounces)
1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
2
medium stalks celery, sliced (1 cup)
3
cups cut-up cooked chicken
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (14 1/2 ounces) ready-to-serve chicken broth
1
can (10 3/4 ounces) condensed cream of chicken soup
1
package (10 ounces) frozen green peas
1
can (4 ounces) sliced mushrooms, drained
  1. Heat oven to 350º. Butter 3-quart casserole. Cook noodles as directed on package, except cook 2 minutes less than package directions.
  2. While noodles are cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and celery in oil about 5 minutes, stirring occasionally, until tender. Stir in remaining ingredients.
  3. Drain noodles; place in casserole. Top with chicken mixture. Cover and bake 30 minutes; stir. Bake uncovered about 15 minutes longer or until liquid is absorbed.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Wing it!
To make this casserole ahead: Cover the baked casserole with aluminum foil. Freeze it no longer than 2 months. About 1 hour before serving, heat oven to 350º. Bake in covered casserole 45 minutes. Uncover and bake 10 to 15 minutes longer or until hot.

Nutrition Information:

1 Serving (1 serving)
  • Calories 280
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,),
  • Cholesterol 75mg;
  • Sodium 910mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 4g,
  • Protein 25g;
Exchanges:
  • 2 Starch;
  • 3 Very Lean Meat;
  • 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.