Recipes and Cooking The Ultimate Chicken and Noodle Casserole 3.5 (51) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Bake Time: 30 mins Total Time: 1 hr 5 mins Servings: 6 Jump to Nutrition Facts 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 Preheat oven to 350°F. Cook pasta according to package directions; drain. Return to hot pan. 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. 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. Rate it Print Nutrition Facts (per serving) 600 Calories 34g Fat 36g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.