Wanda's Chicken Noodle Bake Recipe - Allrecipes.com
Wanda's Chicken Noodle Bake Recipe
  • READY IN 1 hr

Wanda's Chicken Noodle Bake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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 More Reviews

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.

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.

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.

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!!

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!

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!

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.

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!


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  • 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.

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