Chicken Noodle Casserole with Parmesan Cheese

Chicken Noodle Casserole
Chicken Noodle Casserole. Photo: Diana Rattray
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
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The dish makes a delicious family meal, or take it to a potluck dinner. 

Serve this hearty chicken and noodle casserole with biscuits and broccoli salad or simple tossed salad.

Some similar recipes include chicken a la king casserole with noodles, crock pot chicken with noodles, or chicken noodle casserole with mushrooms.

What You'll Need

  • 8 ounces egg noodles, uncooked
  • 8 tablespoons butter
  • 1 cup sliced mushrooms, about 4 ounces
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth, preferably unsalted or low salt
  • 1 cup milk
  • 1/4 cup pimiento, chopped (2-ounce jar, drained)
  • kosher salt and freshly ground black pepper, to taste
  • 2 cups cooked diced chicken
  • 1/3 cup grated Parmesan cheese

How to Make It

  1. Cook noodles according to package directions and drain.
  2. Heat the oven to 350 F.
  3. In large skillet, melt the butter in a large skillet or saute pan over low heat; saute the mushrooms. Blend in the flour, stirring until smooth. Cook, stirring, for 2 minutes.
  4. Gradually add the chicken broth, milk, and pimiento, stirring constantly until sauce is thickened. Taste and add kosher salt and freshly ground black pepper, to taste.
  1. In a buttered 2 1/2-quart casserole, combine the cooked and drained noodles, the diced chicken, and sauce mixture. Sprinkle Parmesan cheese over the top.
  2. Bake for 20 to 25 minutes.

Tips and Variations

  • Instead of egg noodles, make the dish with cooked and drained spaghetti, macaroni, or another type of pasta.
  • Omit the mushrooms and reduce the butter to 6 tablespoons.
  • Saute 1/2 to 1 cup of onions or a mixture of onions, celery, and carrots in the butter before adding the flour.

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