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TEST KITCHEN APPROVED

Chicken Pasta Casserole

Name: Chicken Pasta Casserole
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 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

TEST KITCHEN APPROVED

15 Reviews

Total Time:Prep: 25 min. + chilling Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by Marianna Pickering, Neenah, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. —Marianna Pickering, Neenah, Wisconsin

TEST KITCHEN APPROVED

Chicken Pasta Casserole

15 Reviews Add your review

Yield:6 servings

Prep:25 min

Cook:55 min

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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

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Directions

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 350° 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.