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Wanda's Chicken Noodle Bake
SUBMITTED BY:
COOL
"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."
RECIPE RATING:
Read Reviews
(55)
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PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 2/3 cups uncooked egg noodles
3 tablespoons butter
1 stalk celery, chopped
1/4 cup chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups milk
2 cups shredded Cheddar cheese
1 (16 ounce) can diced carrots, drained
1 (4.5 ounce) can sliced mushrooms
3 cups cooked, cubed chicken or turkey meat
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry bread crumbs
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DIRECTIONS
Bring a large pot of water to a boil. Cook noodles in boiling water for about 8 minutes, or until done. Drain.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray.
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.
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.
Bake in preheated oven for 30 minutes, or until hot.
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REVIEWS
Reviewed on Jul. 15, 2003 by MOLSON7
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MOLSON7
Jul. 15, 2003
I thought this was ok. I didn't like the carrots in it. I just do not like canned carrots and should of replaced them with fresh carrots or frozen thawed peas or broccoli florets would of been better. I also did not like the breadcrumbs on top they would of tasted better if mixed with some melted butter before topping the casserole.
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16 users found this review helpful
I thought this was ok. I didn't like the carrots in it. I just do not like canned carrots and...
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Reviewed on Jan. 23, 2003 by
TOYMOMMY
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TOYMOMMY
Jan. 23, 2003
An absolutely yummy way to use that leftover turkey. We are "noodle lovers" so we added twice the noodles (and added more milk and a chicken bouillon cube). I also used all fresh veggies which made for more work, but the taste was great. I used buttered bread crumbs too. Even my 75 year-old mom who no longer cooks said she had to have this recipe. Thanks!!
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8 users found this review helpful
An absolutely yummy way to use that leftover turkey. We are "noodle lovers" so we added twice...
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Reviewed on Jul. 14, 2005 by
MOM2ABNJOHN
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MOM2ABNJOHN
Jul. 14, 2005
This was a good basic recipe, but I changed it a bit. I used 1 can reduced fat cream of celery soup and 1 can reduced fat broccoli and cheese soup. I also added a cup of sour cream to give it some "tang". I sauteed fresh mushrooms and didn't use celery. (I also only about half the cheese). Then I mixed in the cut up chicken ( a rotisserie chicken breast) and added about 2 cups of frozen broccoli (I'm not much for canned vegetables). After putting it in the pan, I microwaved some butter and the breadcrumbs (I used seasoned ones)and put it on top. I baked it covered with foil. It was very good. My husband really liked it. Thanks for the recipe.
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6 users found this review helpful
This was a good basic recipe, but I changed it a bit. I used 1 can reduced fat cream of celery...
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Reviewed on Jun. 5, 2007 by Entropy
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Entropy
Jun. 5, 2007
Yummy. I made a few changes, though: I used 3 cups uncooked egg noodles, no onion (hate it), 1 can cream of chicken, 1 can cream of mushroom soup, fresh carrots, mushrooms and celery. Saute the carrots and celery in the butter until crisp tender. Add the mushrooms during the last 3 minutes or so. Lightly sprinkle this saute with seasoning salt and onion powder. Everything else was the same as the original recipe, except I mixed 3/4 cups garlic herb bread crumbs with 1 Tbsp melted butter before sprinkling it on top. Great recipe!
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5 users found this review helpful
Yummy. I made a few changes, though: I used 3 cups uncooked egg noodles, no onion (hate it),...
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Reviewed on Apr. 12, 2006 by COGRANDMA4
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COGRANDMA4
Apr. 12, 2006
We really didn't care for this dish. It wasn't bad but really not good either. Very bland and "soupy". Will not make again as there are lots of other ways to used cooked chicken that we like better. Sorry.
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4 users found this review helpful
We really didn't care for this dish. It wasn't bad but really not good either. Very bland...
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Reviewed on Feb. 27, 2006 by
JPSMOMMIE
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JPSMOMMIE
Feb. 27, 2006
My family loves this. I use fresh carrots, sliced thin, and they come out very soft during cooking time.
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4 users found this review helpful
My family loves this. I use fresh carrots, sliced thin, and they come out very soft during...
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Reviewed on Jun. 20, 2005 by BRANDYU
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BRANDYU
Jun. 20, 2005
This recipe is great! I had some leftover chicken and cheddar cheese that needed to be used so I searched and found this gem. I left out most of the veggies but added flavor by using french fried onions instead of bread crumbs on top. This is a keeper!
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4 users found this review helpful
This recipe is great! I had some leftover chicken and cheddar cheese that needed to be used...
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Reviewed on Mar. 6, 2005 by GILMOURC
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GILMOURC
Mar. 6, 2005
Fantastic recipe! I modified it a litte bit by adding a cube of chicken boullion and using Ritz Crackers as I had read about it in the reviews. I also left out the carrots and added mixed frozen veggies instead. Overall, it was a hit. The leftovers will make a fantastic lunch.
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4 users found this review helpful
Fantastic recipe! I modified it a litte bit by adding a cube of chicken boullion and using...
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Reviewed on Jan. 23, 2005 by ELAINECOOK
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ELAINECOOK
Jan. 23, 2005
I've used this recipe many, many times, and people rave about it. It's really delicious.
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4 users found this review helpful
I've used this recipe many, many times, and people rave about it. It's really delicious.
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Reviewed on Oct. 2, 2003 by MOM2BREE
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MOM2BREE
Oct. 2, 2003
This recipe is very tasty, kid-friendly, and easily lends itself to adaptations. I used frozen peas and corn rather than the carrots, celery, and onions and was able to skip the sauteeing step. I added celery salt in place of the celery and onion powder in place of the onion. I didn't have any leftover chicken so I just threw some frozen chicken breasts in the microwave for 10 minutes and then shredded it. These changes made it a lot quicker to prepare, and very kid-friendly. My 4 and 1 year olds declared it "yum!". Oh, and my husband and I enjoyed it too :) Great recipe!
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4 users found this review helpful
This recipe is very tasty, kid-friendly, and easily lends itself to adaptations. I used frozen...
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