Wanda's Chicken Noodle Bake Recipe

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Most Helpful Positive Review

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.

—MOLSON7

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Most Helpful Critical Review

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.

—COGRANDMA4

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98 Ratings

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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.

—MOM2ABNJOHN

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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!!

—TOYMOMMY

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Jun 05, 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!

—Entropy

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Oct 02, 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!

—MOM2BREE

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Apr 30, 2006

I made this recipe as part of a buffet to feed about 50 performers backstage ast a concert. I used a bag of frozen peas and carrots instead of the canned carrots. People went absolutely crazy over it! Since I did not have kitchen facilities backstage,I baked it ahead, rewarmed it in a microwave, and kept it warm in a steamtable pan. I guess people who live out on the road alot don't get too much home cooked food. But, then I brought the leftovers to my parents and they raved about it as well. It also freezes great.

—SBC1023

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Mar 04, 2006

This was very easy to put together and very filling. I used fresh carrots and mushrooms but left out the celery. I had some deli rotisserie chicken left over, which I used to speed up this one. To lighten it up, I used the lowfat cream of chicken soup and didn't use the full 2 cups of cheese. It was delicious, and I'll certainly make it again!

—KIWIK77

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Nutrition

Calories
421 kcal
21%

Carbohydrates
23.6 g
8%

Cholesterol
102 mg
34%

Fat
23.7 g
36%

Fiber
2.1 g
8%

Protein
28 g
56%

Sodium
1315 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Wanda's Chicken Noodle Bake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 421
Calories from Fat: 213

% Daily Value *
Total Fat 23.7g 36 %
Saturated Fat 11.8g 59 %
Cholesterol 102mg 34 %
Sodium 1315mg 53 %
Potassium 423mg 12 %
Total Carbohydrates 23.6g 8 %
Dietary Fiber 2.1g 8 %
Protein 28g 56 %
Sugars 6g
Vitamin A 152 %
Vitamin C 3 %
Calcium 42 %
Iron 27 %
Thiamin 24 %
Niacin 82 %
Vitamin B6 18 %
Magnesium 16 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.