ZIPPY CHICKEN NOODLE CASSEROLE

Zippy Chicken Noodle Casserole image

Cayenne pepper gives a little zip to this creamy chicken bake. It's one of my most-requested dishes for potluck dinners and other get-togethers. I sometimes use spinach noodles in place of the egg noodles.-Cheryl Davidson, Fulshear, Texas

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 17

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Ingredients

5 cups uncooked egg noodles
1/4 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1 cup chicken broth
2 cups sour cream
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (4 ounces) diced pimientos, drained
3 teaspoons dried parsley flakes
2 teaspoons seasoned salt
1/2 teaspoon salt
1 teaspoon paprika
1/4 to 1/2 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
4 cups diced cooked chicken
1/4 cup dry bread crumbs
2 tablespoons shredded Parmesan cheese

Steps:

Cook noodles according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the sour cream, mushrooms, pimientos and seasonings. Drain pasta., In a greased 3-qt. baking dish, layer half of the noodles, chicken and sauce. Repeat layers. Combine bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 315 calories, Fat 16g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 615mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.