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Cheesy Chicken Noodle Casserole

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Rate this recipe 4.3/5 (16 Votes)

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (9-ounce) package refrigerated cooked chicken chunks
  • 1 (10-3/4-ounce) can cream of chicken and mushroom soup, undiluted
  • 1 (10-3/4-ounce) can cream of celery soup, undiluted
  • 1 (8-ounce) container sour cream
  • 1 cup milk
  • 1 (8-ounce) package sliced fresh mushrooms, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 (8-ounce) packages shredded Italian three-cheese blend
  • 16 ounces rotini pasta, uncooked
  • 1 cup freshly shredded Parmesan cheese
  • 1/2 cup toasted walnuts, chopped

Details

Servings 6
Preparation time 25mins
Adapted from mrfood.com

Preparation

Step 1

Drain spinach well, pressing between paper towels to remove excess moisture. Stir together spinach, chicken, and next 7 ingredients in a large bowl; stir in 1 package of cheese blend.

Arrange 1/2 of the uncooked noodles in a lightly greased 5-quart slow cooker. Spread 1/4 of the chicken mixture over noodles, and sprinkle with 2/3 cup cheese blend; repeat layers. Top with remaining noodles, chicken mixture, and cheese blend. Sprinkle top with Parmesan cheese and walnuts.

Cover and cook on LOW setting 3-1/2 to 4 hours, or until noodles are done. Let stand 10 minutes before serving.


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