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“I can see how this recipe is the grand prize winner--delicious! I used homemade tomato sauce (my favorite tomato sauce recipe is Tomato Sauce Sicilian by The Frugal Gourmet--Jeff Smith). I don't make very many recipes twice, but I haven't found a better tomato sauce recipe yet (it is posted by Tree Hug on this site). I used more tomato sauce than the recipe called for because I like a little more sauce. I also used leftover turkey and turkey broth from Thanksgiving instead of chicken strips. It was a great new use for leftover turkey. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2009 and Janice Christofferson of Eagle River, Wisconsin. Thank you Janice!”
1hr 30mins

Ingredients Nutrition


  1. Cook noodles according to package directions.
  2. In a large saucepan, combine the cornstarch and milk until smooth.
  3. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg, and cayenne pepper.
  4. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
  5. Remove from the heat.
  6. Drain noodles and spread 1/4 cup sauce into a greased 13x9" baking dish.
  7. Set aside 1 cup sauce.
  8. Stir chicken and tomatoes into the remaining sauce.
  9. Layer four noodles and half of the chicken mixture in baking dish. Repeat layers.
  10. Top with remaining noodles and spread with reserved sauce.
  11. Sprinkle with cheddar cheese and paprika.
  12. Cover and bake at 350 for 45 to 50 minutes or until bubbly.
  13. Let stand for 15 minutes before cutting.
  14. Sprinkle with parsley.

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