Tangy Chicken Noodle Bake Recipe

Name: Tangy Chicken Noodle Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup corn flake crumbs; 2 tablespoons butter, melted; 2 cups egg noodles; 1/2 cup flour; 1 cup milk; 2 cups water; 3 chicken bouillon cubes; 1/2 cup sour cream; 2 cups cubed cooked chicken; 1 cup canned mushroom slices

Servings: persons

2/3 cup corn flake crumbs
2 tablespoons butter, melted
2 cups egg noodles
1/2 cup flour
1 cup milk
2 cups water
3 chicken bouillon cubes
1/2 cup sour cream
2 cups cubed cooked chicken
1 cup canned mushroom slices

1
Combine cornflake crumbs and butter.
2
Set aside for topping.
3
Cook the noodles according to package directions.
4
Drain and set aside.
5
In a saucepan, combine the flour, milk, water, and bouillon cubes.
6
Cook until thickened and bubbly.
7
Remove from heat.
8
Stir in the sour cream, chicken and mushrooms.
9
Add the cooked noodles.
10
Put in greased casserole dish.
11
Sprinkle with buttered crumbs.
12
Bake at 400 degrees for about 20 minutes or until it bubbles.

1015

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2/3 cup corn flake crumbs, 2 tablespoons butter, melted, 2 cups egg noodles, 1/2 cup flour, and more.

Yes, Tangy Chicken Noodle Bake 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.

Tangy Chicken Noodle Bake

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