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Flavorful Chicken And Noodle Casserole

Bettyskitchen's picture
Ingredients
  Rotini pasta/Elbow macaroni / shell / bow-tie pasta, etc. 6 Ounce
  Boiling water 2 Cup (32 tbs), salted with 1 tablespoon salt (Rapidly Boiling, Adjust Quantity For Half Large Pot)
  Salt 1 Tablespoon
  Butter/Margarine 1 Tablespoon (For Sauteing Carrot And Celery)
  Finely chopped carrot 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon (For Making Velveeta/Parmesan Cheese Sauce)
  Flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Velveeta cheese 3 Ounce, shredded (0.75 Cup)
  Shredded parmesan cheese 3 Ounce (0.75 Cup)
  Salt 1⁄2 Teaspoon (For The Cheese Sauce, If Desired)
  Tender chunk chicken in broth 10 Ounce (Two 5 Ounce Cans)
  Cooking oil spray 1
Directions

Place 6 oz. rotini pasta in rapidly boiling water that has been salted with 1 tablespoon salt. Cook over low heat for about 5 to 6 minutes, until al dente (chewy, not mushy). While your pasta is cooking, prepare your sauted carrots and celery, and your Velveeta/Parmesan cheese sauce. Melt 1 tablespoon butter in a small skillet and add 1/4 cup chopped carrot and 1/4 cup chopped celery. Saute until the celery is clear and the carrots are softened. While this is cooking, make your cheese sauce: Melt 2 tablespoons butter in a saucepan. Remove from heat and stir in 1/4 cup flour. When completely combined, stir in 2 cups milk, 3/4 cup shredded Velveeta cheese, 3/4 cup Parmesan cheese, and 1/2 teaspoon salt (if desired). Return the sauce mixture to the cooktop, and cook over low heat, stirring constantly, until smooth and bubbly. Now, your pasta, carrots and celery, and cheese sauce mixture should be ready. Drain the pasta through a colander into the sink, and return the pasta back to its original pot. Add in the sauted carrots and celery, and the Velveeta/Parmesan cheese sauce , and a (2) 3 oz. cans of tender-chunk chicken with broth. Stir completely. Spray a medium to large baking dish with oil spray. Empty your casserole into the baking dish and place it in a 350 degree oven for 30 minutes. This is an interesting and tasty blend that your family will enjoy. Heat some deli French bread, add a green salad, and pass the fresh black pepper mill--what a luscious meal!!!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Chicken, Milk Product
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6
Well, if you are caught in the never-ending problem of what to eat tonight, this could make for a fast and fabulous solution. Betty prepares a flavorful casserole using chicken and noodle. An ideal dish when you are in real rush, this sumptuous casserole is simple enough to sail you through a hungry evening. Stream the video recipe to know how to prepare this delish dish in minutes.

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