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Chicken Pasta Casserole

Total Time

Prep: 25 min. + chilling Bake: 55 min.

Makes

6 servings

Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. —Marianna Pickering, Neenah, Wisconsin
Chicken Pasta Casserole Recipe photo by Taste of Home

Ingredients

  • 5 cups uncooked egg noodles
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 tablespoon garlic powder
  • 1-1/4 teaspoons pepper, divided
  • 1 pound chicken tenderloins
  • 1 medium onion, sliced
  • 2 celery ribs, chopped
  • 3 tablespoons butter
  • 1-3/4 cups half-and-half cream, divided
  • 2 cups shredded part-skim mozzarella cheese
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon dried parsley flakes

Directions

  1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside.
  2. In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through.
  3. In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted.
  5. Or before refrigerating, cover and freeze casserole for up to 3 months.
  6. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

Nutrition Facts

1-1/3 cups: 546 calories, 26g fat (15g saturated fat), 186mg cholesterol, 780mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 38g protein.

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