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Chicken Noodle Bake
Diana Rattray
At a Glance
Course : Entree
Special : Easy, For Kids, Large Quantity
Type of Prep : Bake, Casserole
Cuisine : Southern, U.S. Regional
Occasion : Fall, Family Dinner, Party, Potluck, Spring, Winter
 
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Savory Chicken Noodle Bake

From Diana Rattray,
Your Guide to Southern Food.
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This tasty chicken noodle bake makes a great weeknight meal for the family.

INGREDIENTS:

  • 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

PREPARATION:

Preheat oven to 350°. 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 chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8.

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