CHICKEN NOODLE BAKE

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Chicken Noodle Bake image

I found this recipe in one of my favorite recipe books, but altered it slightly to fit my family's tastes. I received rave reviews, and in fact it is the very first time I have ever seen my 6 year old daughter eat peas! :-) We are a family of 5 and had enough for leftover lunch the following day. I served this dish with a...

Provided by Sea Sun

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 13

2 c uncooked egg noodles
3 Tbsp butter
1 celery stalk (chopped)
1/4 c onion (chopped)
2 can(s) cream of chicken soup
2 c milk
2 c cheddar cheese (shredded) i used triple cheddar mix
2 c peas (frozen, thawed)
3 c chicken (cooked, cubed)
1 tsp salt
1/4 tsp pepper
1/2 c dry bread crumbs (buttered)
2-3 Tbsp butter

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 9x13 inch pan or casserole dish with vegetable spray. Cook noodles in boiling water until just done (al dente), and drain.
  • 2. Melt 3 tablespoons butter in large fry pan and cook celery and onion until very tender. Stire in soup, milk, and cheese until cheese melts.
  • 3. Add the noodles, peas, chicken and salt and pepper to the cheese sauce mixture. Spread mixture into the baking dish. (if you don't have a large enough pan, just combine everything in a large bowl, prior to spreading in baking dish)
  • 4. Melt 2-3 Tablespoons butter in pan and add bread crumbs. Toss to brown evenly. Remove from pan and sprinkle buttery crumbs evenly over mixture in casserole pan.
  • 5. Bake for 30 minutes,

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