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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:
The reviewer gave this recipe 76 stars. This recipe average a 4.5 star rating.
Read Reviews (55)
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. Bring a large pot of water to a boil. Cook noodles in boiling water for about 8 minutes, or until done. Drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray.
  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.
  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.
  5. Bake in preheated oven for 30 minutes, or until hot.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2003 by MOLSON7
I thought this was ok. I didn't like the carrots in it. I just do not like canned carrots and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by TOYMOMMY
An absolutely yummy way to use that leftover turkey. We are "noodle lovers" so we added twice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2005 by MOM2ABNJOHN
This was a good basic recipe, but I changed it a bit. I used 1 can reduced fat cream of celery... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2007 by Entropy
Yummy. I made a few changes, though: I used 3 cups uncooked egg noodles, no onion (hate it),... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2006 by COGRANDMA4
We really didn't care for this dish. It wasn't bad but really not good either. Very bland... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2006 by JPSMOMMIE
My family loves this. I use fresh carrots, sliced thin, and they come out very soft during... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2005 by BRANDYU
This recipe is great! I had some leftover chicken and cheddar cheese that needed to be used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2005 by GILMOURC
Fantastic recipe! I modified it a litte bit by adding a cube of chicken boullion and using... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2005 by ELAINECOOK
I've used this recipe many, many times, and people rave about it. It's really delicious. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2003 by MOM2BREE
This recipe is very tasty, kid-friendly, and easily lends itself to adaptations. I used frozen... MORE