Chicken and noodle casserole

Chicken and noodle casserole



  • flour - 1 Tbsp
  • water - 1/2 c
  • boiling water - 3 c
  • margarine - 1 Tbsp
  • dry mustard - 1/2 tsp
  • chopped green pepper - 1/4 c
  • medium onion - 1 item
  • celery seed - 1 tsp
  • seasoned bread crumbs - 1 c
  • broth from chicken - 1 c
  • low sodium chicken bouillon - 1 tsp
  • liquid nondairy creamer - 1 c
  • chicken or 2 lb - 1 to
  • dry noodles not egg noodles - 8 oz

How to make chicken and noodle casserole:

Place rinsed chicken into skillet with tight fitting lid. Add onion and 1/2 cup of water. Simmer until tender, about 1 hour. Cool and dice.

Melt 1 tablespoon of margarine in saucepan; blend in flour. Add chicken broth and liquid nondairy creamer and cook, stirring until thickened. Add chicken bouillon, dry mustard, celery seed and green pepper; set aside.

Cook noodles according to package directions and drain. Mix noodles, chicken and sauce. Place in greased 3-quart casserole.

Melt 1/2 cup margarine in small saucepan. Add bread crumbs and stir until blended. Place crumbs on top of casserole. Bake at 350° for 25 minutes or until heated through. Serves 6.

Recipe categories: < 60 mins, Main dish, Casseroles.

Chicken and noodle casserole
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
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