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“A nice casserole dish for a weeknight supper. Homey comfort food at it's best. You can add some extra and/or even different cheeses to this before putting it into the oven.”

Ingredients Nutrition

  • 6 ounces thin egg noodles, cooked, drained
  • 6 tablespoons butter
  • 6 -8 ounces sliced mushrooms
  • 6 tablespoons flour
  • 1 23 cups chicken broth
  • 1 cup milk
  • 14 cup pimiento, drained, chopped
  • 1 12 teaspoons salt
  • 12 teaspoon pepper
  • 2 cups diced cooked chicken
  • 1 cup frozen peas, thawed under hot water
  • 12 cup fresh grated parmesan cheese, plus more for topping


  1. Preheat oven to 350° & grease a 2 1/2- to 3-quart baking dish.
  2. In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender.
  3. Blend in flour, stirring until smooth and bubbly.
  4. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened.
  5. Stir in chicken, peas, and 1/2 cup of Parmesan cheese.
  6. Spoon the mixture into the prepared baking dish; sprinkle some Parmesan cheese over top.
  7. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.

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