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Bev's Chicken Noodle Casserole

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“This dish was served to me at a friend's house. I loved it so she gave me her recipe. This can be made a day ahead, refrigerated and then baked right before serving. The preparation time on this could be cut by using canned chicken, (or cooking boneless pieces), and using canned chicken broth.”

Ingredients Nutrition

  • 1 chicken, cooked,chopped
  • 12 cup margarine
  • 1 cup bell pepper, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 12 lb processed cheese (Velveeta recommended)
  • 1 (6 ounce) jar stuffed olives, drained (pim.)
  • 1 (6 ounce) can sliced mushrooms, drained
  • 1 (10 ounce) package spinach noodles
  • 4 cups chicken stock
  • 1 (10 1/2 ounce) can mushroom soup


  1. Boil (stew) the chicken, covered, in water to cover (about 2 quarts) for about 2 1/2 hours.
  2. Remove from water (reserve), debone and tear chicken meat into bite size pieces.
  3. Saute in the melted butter the bell pepper, celery and onion.
  4. Stir in the cheese.
  5. Add the olives, mushrooms and chicken.
  6. Boil in 3 cups of the stock water the pkg.
  7. of spinach noodles, until the water is absorbed.
  8. Add the noodles and can of mushroom soup to the chicken mixture and mix, (adding more stock[i cup] if needed for moistness), pour mixture into a large, greased casserole dish.
  9. Bake at 300 degrees F for 45 minutes (right before serving).

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