Cheesy Chicken Noodle Casserole

Photo by Susan M.
Adapted from mrfood.com

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from mrfood.com

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

Directions

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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