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Chicken Noodle Casserole's picture
  Noodles 8 Ounce, frozen (1 Package)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Condensed cheddar cheese soup 11 Ounce (1 Can)
  Milk 1 Cup (16 tbs)
  Chopped cooked chicken 1 1⁄2 Cup (24 tbs)
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
  Chopped pimento 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Cook frozen noodles in 6 cups rapidly boiling water; stir till separated.
Cook till tender, 15 to 20 minutes.
Drain noodles and set aside.
In saucepan cook green pepper and onion in butter till tender.
Blend in flour and thyme.
Stir in soup and milk.
Cook and stir till thickened and bubbly.
Fold in chigken, mushrooms, pimiento, and noodles.
Turn into 11/2-quart casserole.
Sprinkle with cheese.
Bake, uncovered, at 350° till heated through, 30 to 35 minutes.
Garnish with parsley sprigs, if desired

Recipe Summary

Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2019 Calories from Fat 565

% Daily Value*

Total Fat 64 g98.9%

Saturated Fat 31.9 g159.7%

Trans Fat 0.1 g

Cholesterol 325.5 mg108.5%

Sodium 2948.8 mg122.9%

Total Carbohydrates 238 g79.4%

Dietary Fiber 14.3 g57.3%

Sugars 28.2 g

Protein 121 g242.3%

Vitamin A 95.9% Vitamin C 135.8%

Calcium 89.9% Iron 48.2%

*Based on a 2000 Calorie diet

Chicken Noodle Casserole Recipe