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Chicken Noodle Casserole


From Good Housekeeping magazine.

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  • 2 t. vegetable oil
  • 1 lg. green pepper, chopped
  • 1 med. onion, chopped
  • 1 28 oz. can crushed tomatoes
  • 1/2 t. ground chipotle chile
  • 1 t. ground cumin
  • 1 lb. boneless, skinless chicken-breast halves, cut into 1/2 in. chunks
  • 12 oz. wide egg noodles
  • 1 c. packed fresh cilantro leaves
  • 1/2 c. light sour cream
  • 1 c. shredded Mexican-blend cheeses


Preparation time 25mins
Cooking time 60mins
Adapted from


Step 1

Heat lg. covered saucepot of salted water to boiling on high.
Preheat oven to 375.
In 12 in. skillet, heat oil on med.-high.
Add green pepper, onion, garlic and 1/2 t. salt.
Cook 4-5 minutes or until golden brown, stirring occasionally.
Add tomatoes, chipotle and cumin.
Heat to simmering, stirring occasionally.
Sprinkle chicken with 1/4 t. each salt and pepper.
Add chicken to skillet.
Reduce heat to med.
Cover and cook 7 minutes, stirring occasionally.
While chicken mixture simmers, add noodles to boiling water and cook 5 minutes less than label directs.
Drain well; return to pot.
To same pot, add chicken, cilantro, sour cream, and 1/2 t. salt, stirring to combine.
Spread mixture in even layer in glass or ceramic 3-qt. baking dish.
Sprinkle with cheese.
Bake, uncovered, 30 minutes or until chicken is cooked and filling is bubbling.


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