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Casserole, Chicken & Noodles


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  • 2 tbsp margarine
  • 3/4 pound boneless, skinless chicken breast, cut into 3/4 inch pieces
  • 1/3 cup onion, finely chopped
  • 1 can (14.5 oz.) low sodium chicken broth
  • 6 oz. noodles
  • 1 pkg. (10 oz.) frozen peas and carrots
  • 1 can (10.75 oz.) cream of chicken/mushroom
  • 3/4 cup milk
  • 3/4 cup grated Parmesan



Step 1

In a heavy 5 qt. saucepan over medium heat, melt butter, add chicken and onion. Cook 5 minutes or until chicken is no longer pink. Add chicken broth; heat to boiling. Stir in uncooked pasta and peas/carrots, stirring to coat evenly with liquid. Heat to boiling; reduce heat. Cover; simmer on medium heat 8 minutes, stirring occasionally, or until most liquid is absorbed. Meanwhile, in a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture. Simmer until heated through. Serve sprinkled with remaining cheese.


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