Wanda's Chicken Noodle Bake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An egg noodle/chicken casserole with celery, onion, carrots, mushrooms and a creamy cheese sauce. This was brought to us by one of our kind church ladies after the birth of son number 3! I begged her for the recipe...and now Wanda passes it on to all of you. Ingredients:
1 2/3 cups uncooked egg noodles |
3 tablespoons butter |
1 stalk celery, chopped |
1/4 cup chopped onion |
2 (10.75 ounce) cans condensed cream of chicken soup |
2 cups milk |
2 cups shredded cheddar cheese |
1 (16 ounce) can diced carrots, drained |
1 (4.5 ounce) can sliced mushrooms |
3 cups cooked, cubed chicken or turkey meat |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup dry bread crumbs |
Directions:
1. Bring a large pot of water to a boil. Cook noodles in boiling water for about 8 minutes, or until done. Drain.
2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray.
3. In a saucepan, melt butter over medium heat. Cook celery and onion in butter until tender, stirring frequently. Stir in soup, milk, and cheese. Cook, stirring, until cheese melts.
4. In a large bowl, mix together the noodles, cheese sauce mixture, carrots, mushrooms, chicken, and salt and pepper. Spread mixture evenly into the prepared baking dish. Top with bread crumbs.
5. Bake in preheated oven for 30 minutes, or until hot.
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