Recipe by mikemsd
"This chicken casserole dish combines extra wide egg noodles with Béchamel sauce. This is a nice dish that can be tweaked in many ways for each family's taste."
Watch video tips and tricks
celery, cut into chunks
ground black pepper
1 (8 ounce) package
extra wide egg noodles
This was very good. I pan fried the chicken with the celery and added some mushrooms (based on the cooks note). Made the sauce in the pan that I fried the chicken in. I think that this would have been great out of the pot. I liked the crispy noodles but my guys didn't love them. I'd make this one again but I'd cover for the baking. Just a personal preference. Nice recipe mikemsd. I only needed to bake it for 30 minutes.
Good recipe, I used leftover chicken in mine so skipped cooking the chicken. I added celery salt since I didn't cook chicken with celery. And as a PP had said it only needed 35 minutes in the oven. BTW I had an opps moment and forgot to put the bread crumbs in first so sprinkled them on top and covered them with the cheese came out fine. A very forgiving recipe. I will make this again
I thought that it was a little bland, but my kids loved it. I did cover it for part of the time in the oven as I knew that they would not like crunchy noodles.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a terrific weeknight casserole.
See how to make Chef John’s no-fail "hunter's chicken" recipe.
It's like a cross between chicken pot pie and chicken and dumplings.