Chicken and Noodle Casserole

Photo by Michele H.
Adapted from bhg.com

PREP TIME

35

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 6

    ounces dried gemelli pasta (about 1 2/3 cups) or dried medium noodles (about 3 cups)

  • 2

    tablespoons butter

  • 1 1/2

    cups sliced cremini or button mushrooms

  • 1

    cup chopped onion (1 large)

  • 3

    cups chopped cooked chicken*

  • 1

    15 ounce jar mushroom Alfredo pasta sauce

  • 1 1/2

    cups shredded Italian-blend cheeses (6 ounces)

  • 1

    9 ounce package frozen cut asparagus or frozen peas, thawed

  • 1/2

    cup sour cream

  • 1/2

    cup finely chopped bottled roasted red sweet peppers

  • 1

    teaspoon dried fines herbes or Italian seasoning, crushed

  • 1/2

    cup panko (Japanese-style bread crumbs) or fine dry bread crumbs

  • 1/4

    cup sliced almonds or chopped pecans, toasted

  • 2

    tablespoons grated Parmesan cheese

  • 2

    tablespoons butter, melted

Directions

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Return to hot pan. Meanwhile, in a large saucepan melt the 2 tablespoons butter over medium heat. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, roasted sweet peppers, and fines herbes. Transfer mixture to an ungreased 3-quart rectangular baking dish. In a small bowl combine panko, nuts, Parmesan cheese, and the 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, for 30 to 35 minutes or until heated through and topping is golden brown. * If you don't have cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy deli-roasted chicken, each of which will yield 1 1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. In a large skillet combine 1 1/4 pounds skinless, boneless chicken breasts and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170 degrees F). Drain well. Chop chicken. By starting with 1 1/4 pounds skinless, boneless chicken breasts, you will get about 3 cups cubed cooked chicken.

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