Hearty Chicken Noodle Casserole

“This recipe came from a bag of Pennsylvania Dutch Homestyle Noodles many years ago. The pimiento absolutely makes this recipe, so don't leave it out. Make a trip to the store and get them, they're near the olives and pickles.”
READY IN:
55mins
SERVES:
6-8
YIELD:
1 casseroles
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g egg noodles, cooked
  • 236.59 ml celery, chopped
  • 118.29 ml green pepper, chopped
  • 118.29 ml onion, chopped
  • 29.58 ml butter
  • 2 (850.48 g) can cream of chicken soup, undiluted
  • 236.59 ml milk
  • 473.18 ml cooked chicken, cubed
  • 473.18 ml shredded cheddar cheese
  • 29.58 ml diced pimentos
  • 236.59 ml soft buttered bread crumb (optional)

Directions

  1. Cook noodles as package directs; drain.
  2. Preheat oven to 350.
  3. In large skillet, over medium heat, cook celery, green pepper and onion in margarine until tender.
  4. Stir in soup and milk then chicken, cheese and pimiento. Cook and stir until cheese melts.
  5. Remove from heat; stir in noodles.
  6. Spoon into greased 13x9 inch baking dish. top with crumbs.
  7. Bake uncovered 35 minutes or until hot and bubbly.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: