Creamy Chicken Noodle Casserole

Tender egg noodles, chunks of chicken, bits of onion and bell pepper in a cheesy, creamy sauce then topped with crunchy almonds is what makes creamy chicken noodle casserole a most comforting dinner meal everyone loves.

So yummy. Make it to warm your tummy and your soul. Great as a Sunday dinner or weeknight meal.

Chicken

Chicken Noodle casserole is a perfect way to use up left over roasted chicken or turkey. If you are short on time, pick up a rotisserie chicken from the grocery store or just poach, bake or cook a couple of breasts in a skillet. You can even substitute tuna for a really old-fashioned meal. 

Cut the cooked chicken into chunks. I used thawed chicken I had frozen from a roast made a while ago. I let it thaw in the refrigerator over night. Very convenient! 

Gather the ingredients and grate the cheddar cheese.

Cook noodles in boiling water until tender; drain.

Combine noodles and next 6 ingredients.

Blend the soup and milk; add the cheese and add to noodle mixture. Toss gently until well combined.

Turn into 2-quart casserole.

Top with almonds. They toast up nicely and add a wonderful crunch to the soft, tender noodles. Bake uncovered in hot oven (425 degrees) about 20 minutes until lightly browned and all bubbly around the edges of the dish.

Spoon into individual plates and enjoy! Chicken noodle casserole is a pretty complete meal but you can add a tossed salad with Creamy French Dressing if you want. Homemade Chunky Applesauce is a delicious and easy side.

Creamy Chicken Noodle Casserole

• 6 oz Medium noodles
• 1 – 1 1/2 cups cooked chicken cut into chunks (or 1 small can tuna)
• 1/2 cup Mayo or Miracle Whip
• 1 cup sliced celery ( or 1/2 cup celery and 1/2 cup frozen peas, thawed)
• 1/3 cup chopped onion
• 1/4 cup chopped green pepper
• 1/2 cup frozen peas, thawed (optional)
• 10 1/2 oz. can condensed cream of chicken soup
• 1/2 cup milk
• 4 oz. sharp Cheddar cheese, shredded
• 1/2 cup toasted almonds

DIRECTIONS

Cook noodles in boiling water until tender; drain.

Combine noodles and next 6 (7) ingredients.

Blend soup and milk; add cheese and add to noodle mixture; toss gently until well combined.

Turn into 2-quart casserole and top with almonds.

Bake uncovered in hot oven (425 degrees) about 20 minutes.

and for dessert, you might like to try…

No-Bake Raspberry and Pistachio Cheesecake Parfaits