Chicken Pasta Casserole Recipe

Name: Chicken Pasta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups uncooked egg noodles; 1/2 cup grated Parmesan cheese; 1 large egg, lightly beaten; 1 tablespoon garlic powder; 1-1/4 teaspoons pepper, divided; 1 pound chicken tenderloins; 1 medium onion, sliced; 2 celery ribs, chopped; 3 tablespoons butter; 1-3/4 cups half-and-half cream, divided; 2 cups shredded part-skim mozzarella cheese; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1/2 cup white wine or chicken broth; 1 tablespoon dried parsley flakes

Servings: persons

5 cups uncooked egg noodles
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon garlic powder
1-1/4 teaspoons pepper, divided
1 pound chicken tenderloins
1 medium onion, sliced
2 celery ribs, chopped
3 tablespoons butter
1-3/4 cups half-and-half cream, divided
2 cups shredded part-skim mozzarella cheese
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup white wine or chicken broth
1 tablespoon dried parsley flakes

1
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside.
2
In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through.
3
In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight.
4
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u00b0 for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted.
5
Or before refrigerating, cover and freeze casserole for up to 3 months.
6
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

1806

kcal

Calories

Fat

235

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 cups uncooked egg noodles, 1/2 cup grated Parmesan cheese, 1 large egg, lightly beaten, 1 tablespoon garlic powder, and more.

Yes, Chicken Pasta Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pasta Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions