The Ultimate Chicken and Noodle Casserole

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This chicken casserole recipe is called the "ultimate" for some very good reasons: It's a chicken and noodle casserole that also features Alfredo sauce and veggies, plus it's topped with panko, pecans, and Parmesan cheese.

Ultimate Chicken and Noodle Casserole
Photo: Andy Lyons
Prep Time:
35 mins
Bake Time:
30 mins
Total Time:
1 hrs 5 mins
Servings:
6

Ingredients

  • 6 ounce dried gemelli pasta (about 1 2/3 cups) or dried medium noodles (about 3 cups)

  • 2 tablespoon butter

  • 1 ½ cup sliced cremini or button mushrooms

  • 1 cup chopped onion (1 large)

  • 3 cup chopped cooked chicken*

  • 1 15 ounce jar mushroom Alfredo pasta sauce

  • 1 ½ cup shredded Italian-blend cheeses (6 ounces)

  • 1 9-10 ounce package frozen cut asparagus or frozen peas, thawed

  • ½ cup sour cream

  • ½ cup finely chopped bottled roasted red sweet peppers

  • 1 teaspoon dried fines herbes or Italian seasoning, crushed

  • ½ cup panko (Japanese-style bread crumbs) or fine dry bread crumbs

  • ¼ cup sliced almonds or chopped pecans, toasted

  • 2 tablespoon grated Parmesan cheese

  • 2 tablespoon butter, melted

Directions

  1. Preheat oven to 350°F. Cook pasta according to package directions; drain. Return to hot pan.

  2. Meanwhile, in a large saucepan melt the 2 tablespoons butter over medium heat. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, roasted sweet peppers, and fines herbes. Transfer mixture to an ungreased 3-quart rectangular baking dish.

  3. In a small bowl combine panko, nuts, Parmesan cheese, and the 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, for 30 to 35 minutes or until heated through and topping is golden brown.

*Tip:

If you don't have cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy deli-roasted chicken, each of which will yield 1 1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. In a large skillet combine 1 1/4 pounds skinless, boneless chicken breasts and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F). Drain well. Chop chicken. By starting with 1 1/4 pounds skinless, boneless chicken breasts, you will get about 3 cups cubed cooked chicken.

Nutrition Facts (per serving)

600 Calories
34g Fat
36g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 600
% Daily Value *
Total Fat 34g 44%
Saturated Fat 17g 85%
Cholesterol 141mg 47%
Sodium 797mg 35%
Total Carbohydrate 36g 13%
Total Sugars 4g
Protein 38g
Vitamin C 49mg 245%
Calcium 323.1mg 25%
Iron 3.1mg 17%
Potassium 590mg 13%
Folate, total 165.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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