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Savory Chicken Noodle Bake

User Rating 4 Star Rating (9 Reviews)


Chicken Noodle Casserole

Easy Chicken and Noodle Bake

Photo: Diana Rattray
This tasty chicken noodle bake makes a great weeknight meal for the family.


  • 6 ounces thin egg noodles, cooked, drained
  • 6 tablespoons butter
  • 6 to 8 ounces sliced mushrooms
  • 6 tablespoons flour
  • 1 2/3 cups chicken broth
  • 1 cup milk
  • 1/4 cup pimiento, drained, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups cooked diced chicken
  • 1 cup frozen peas, thawed under hot water
  • 1/2 cup fresh grated Parmesan cheese , plus more for topping


Preheat oven to 350° F. Grease a 2 1/2- to 3-quart baking dish.

In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish.

Sprinkle some Parmesan cheese over top. Bake the casserole for about 25 minutes, until hot and bubbly.

Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
great flavor, Member tn524

I was looking for a good casserole recipe to make something I can take to work for an easy lunch. This one reheats nicely in the microwave, sometimes casseroles get too dried out but this one didn't. Great flavors, nice sauce. I forgot to buy egg noodles so I used spaghetti and it turned out fine. In fact I think I like it better. I added some buttered bread crumbs and extra cheese (parmesan and gouda) for some crunch on top. I will make this one again.

1 out of 1 people found this helpful.

See all 9 reviews

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