Wanda's Chicken Noodle Bake

An egg noodle/chicken casserole with celery, onion, carrots, mushrooms and a creamy cheese sauce. This was brought to us by one of our kind church ladies after the birth of son number 3! I begged her for the recipe...and now Wanda passes it on to all of you.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 421 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons butter
• 2 cups milk
• ½ cup dry bread crumbs
• ¼ teaspoon ground black pepper
• 1 (4.5 ounce) can sliced mushrooms
• ¼ cup chopped onion
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 stalk celery, chopped
• 2 cups shredded Cheddar cheese
• 1 ⅔ cups uncooked egg noodles
• 1 (16 ounce) can diced carrots, drained
• 3 cups cooked, cubed chicken or turkey meat

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Cook noodles in boiling water for about 8 minutes, or until done. Drain.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray.

Step 3

In a saucepan, melt butter over medium heat. Cook celery and onion in butter until tender, stirring frequently. Stir in soup, milk, and cheese. Cook, stirring, until cheese melts.

Step 4

In a large bowl, mix together the noodles, cheese sauce mixture, carrots, mushrooms, chicken, and salt and pepper. Spread mixture evenly into the prepared baking dish. Top with bread crumbs.

Step 5

Bake in preheated oven for 30 minutes, or until hot.