Reviewed: Sep. 11, 2009

My kids loved it. I used fresh brocoli rather than peas and carrots.

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Reviewed: Jul. 19, 2009

Pretty good! Made a sm. casserole (i.e. 1/2'd the recipe) for my fiance & I last night. My fiance liked this a lot (which surprises me b/c he generally DOES NOT care for "creamy" casseroles)!!! Like MOM2BREE, I too micro. my chx. (note: 2 breasts yielded slightly more than 1.5 c.) for 10 min. in an 850 watt oven; mine were thawed already, however. I did find it necessary to make a few changes to suit my/our tastes. I used the full amt. of noodles (wide) called for as 1/2 was not nearly enough IMHO. I subbed 1 c. frozen peas/carrots for canned carrots, omitted the mushrooms (my fiance & I don't like them), added a full 1/4 c. chopped onion, 1 stalk celery & 3 cloves minced garlic (which I sauteed w/ the onion/celery). Oh, and I mix. 1/4 c. plain breadcrumbs (would have used seasoned - I wanted to use up the rest of the plain ones in my pantry this time) w/ 1.5 T melted butter. The only prob. I had w/ this casserole was the sauce.... I would have liked a more creamy, less soupy/cheesy sauce. My fiance enjoyed Wanda's casserole b/c it was NOT creamy (he liked the cheesiness) - go figure lol!!! I might add a little sour cream next time though.... All in all, this is great comfort food, perfect for our Sun. eve. dinner. Served w/ dinner rolls, this made for a very filling meal! Thx. for sharing your idea, Wanda :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: May 1, 2009

this was really good and easy, but since I was in a hurry, I had to change it. I used canned mixed veggies and canned shredded chicken. I also added more noodles, (1 2/3 cups was not enough for my family.)

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Charis

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Reviewed: Apr. 25, 2009

This was delicious, the whole family loved it. We were out of mushrooms so I replaced one can of cream of chicken with a can of cream of mushroom. And I used fresh carrots (sauteed with the onions & celery) It was an easy one dish meal. We'll definitely be making this a favorite.

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juliek2001

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Reviewed: Feb. 4, 2009

This was a pretty good dish! I used homestyle egg noodles(taste & look more like homemade), omitted the mushrooms, and used seasoned bread crumbs. I baked everything but the bread crumbs, until cheese was bubbly. Then added the bread crumbs, along with 1T melted butter. Baked until toasted. Will definitely make again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Feb. 21, 2008

ALl I can say about this recipe is...THANK YOU..THANK YOU>> THANK YOU>>Great recipe.....

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JuliAnne

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 29, 2008

We enjoyed this dish. I did make a few changes. I omitted the celery and used fresh mushrooms, sauteed them with the onion w/ some garlic. I also used frozen peas and carrots and seasoned bread crumbs. I added a few spices too. Turned out creamy and delicious!

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Mary M.

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

This turned out really, really yummy! I did make a few changes, only because it's what I had on hand. I used frozen grilled chicken strips sauteed in a little bit of butter with 1 tablespoon of jarred minced garlic, then simmered in chicken broth. Once that was cooked, chopped into bite sized pieces and moved to an empty plate; I threw the veggies into the same pan with a little bit of butter. I used 3 fresh carrots, one bundle of green onions, half of a white onion, 2 stalks of celery and 1 more tablespoon of minced garlic. Made the sauce as directed except I only had 2 cans of cream of mushroom on hand. Threw the chicken back into the pan, added one whole bag of cooked "no yolks" dumpling noodles, the salt and pepper and a couple pinches of thyme to the mix. This turned out fantastic and came together surprisingly quick for a weeknight dinner. Will definitely be making this again. Thanks for sharing!!

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IstyMae

Cooking Level: Expert

Living In: Monroe, Washington, USA

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Reviewed: Jan. 4, 2008

This was good, but when I made it I used canned chicken... which was horrible! That's what I get for being lazy! Next time I make it, I will use fresh, rather than canned, vegetables. I will use fresh chicken! And I will add potatoes. We are big on potatoes in my family. Instead of dry bread crumbs--which are kind of boring--we are going to use French fried onions... Yummy!

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Heather Lowery

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

I thought this was just okay. I substituted the carrots with peas and added sour cream. Not a real hit in our house. My husband said it was on the bland side. I might try it again but would definitely add other seasonings...

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lat_2000

Cooking Level: Intermediate

Home Town: Coronado, California, USA

Living In: Long Beach, California, USA

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Reviewed: Oct. 27, 2007

Yummy! I used fresh carrots and mushrooms, instead of canned, and sauteed them along with the onion and celery. It was a great tasting and a comforting dish. It's my husband's most asked for dinner now!

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AndreaF

Cooking Level: Intermediate

Home Town: Perry, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 18, 2007

Delicious, cheesy, and pretty easy! We loved it and look forward to making it again. It's pretty rich, filling, and salty (not too salty though), but is great paired with fresh, lightly steamed veggies.

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Phoenix Rose

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Reviewed: 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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Entropy

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Reviewed: Apr. 19, 2007

This was really good, but I needed to make a lot of changes to suit my husband's taste buds. I halved the recipe and used olive oil instead of butter, and left out the celery, carrots and mushrooms. Instead, I used corn and broccoli florets, and a whole medium onion. I added 1/2 cup of sour cream, garlic powder, and a healthy amount of cayenne pepper for a kick. For the cheese, I used what I had, which was about 4-5 slices of swiss, and about 1/4 cup each shredded mozarella and parmesan. I also followed someone else's suggestion and added a chicken bouillon cube. Everything but the noodles was heated together on the stovetop in one pan. I toasted and buttered the crumbs, and cranked my oven to 450, so it only took about 10 minutes for everything to be hot and the crumbs toasted. Yum!

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17sugars

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Reviewed: Mar. 11, 2007

Thia recipe is a great base! I used 3/4 bag of egg noodles and a whole bag of frozen veggies. Also used garlic salt and italian seasoning while cooking chicken. I used onion salt and fresh pepper when mixing everything together. This mad a FULL 13x9 pan. This served 4 adults, 2 kids, froze some and had some left for lunch the next day. Oh yeah-I used fresh mushrooms too. Excellent!!!

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Mommy D

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Reviewed: Dec. 24, 2006

This was so tasty, everyone loved it. The only things I did different was I used fresh carrots, and added oregano. It's a very comforting food.

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Denise

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Dec. 19, 2006

Used fresh mushrooms, carrots, chopped broccoli & onions. Didn't have celery so used cream of celery instead of cream of chicken. Sauteed veggies & used a little celery salt & garlic powder. used more chicken broth instead of milk & added Ritz crackers on top as others suggested. We liked this but not "exciting". Will make again.

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MARRIEDTOAGREEK

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2006

Left out mushrooms, used fresh carrots. Tasted pretty good, but wasn't great. Will make again for quick, easy, economical dinner. Thanks for recipe.

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Julie

Cooking Level: Intermediate

Home Town: Milford, Ohio, USA

Living In: Morrow, Ohio, USA

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Reviewed: 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.

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SBC1023

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Reviewed: 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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COGRANDMA4

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Wanda's Chicken Noodle Bake

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