Chicken Noodle Casserole

By amberwherley

Ingredients

• Heat oven to 350º. Butter 3-quart casserole. Cook noodles as directed on package, except cook 2 minutes less than package directions.
• While noodles are cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and celery in oil about 5 minutes, stirring occasionally, until tender. Stir in remaining ingredients.
• Drain noodles; place in casserole. Top with chicken mixture. Cover and bake 30 minutes; stir. Bake uncovered about 15 minutes longer or until liquid is absorbed.

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

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Makes

Heat oven to 350º. Butter 3-quart casserole. Cook noodles as directed on package, except cook 2 minutes less than package directions.

While noodles are cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and celery in oil about 5 minutes, stirring occasionally, until tender. Stir in remaining ingredients.

Drain noodles; place in casserole. Top with chicken mixture. Cover and bake 30 minutes; stir. Bake uncovered about 15 minutes longer or until liquid is absorbed.

Stir-Fry Chicken and Vegetable ...

To make this casserole ahead: Cover the baked casserole with aluminum foil. Freeze it no longer than 2 months. About 1 hour before serving, heat oven to 350º. Bake in covered casserole 45 minutes. Uncover and bake 10 to 15 minutes longer or until hot.

Really liked this dish. Easy to make.

Wow! This was fantastic, and will be a great cold weather dish. I tweaked it a bit. My kids do not like mushrooms, so I did not add those, and instead of so many peas I added about 1 cup of frozen mixed carrots and peas, thickend it just a bit with flour. My 12 yr. old son said "Whoa! that was good."

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