Chicken Noodle Casserole

Chicken Noodle Casserole
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Calories 559 cals
Total Fat 28 g
Cholesterol 109 mg
Dietary Fiber 3 g
Sodium 924 mg
Protein 29 g
Total Carbohydrate 47 g

Prep Time: 25 Minutes

Time to Table: 1 Hour

Serves: 8 (1 1/4 cups per serving)


  • 5 cups uncooked rotini pasta
  • 2 tablespoons butter
  • 2 cups chopped fresh mushrooms
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups frozen green peas, thawed
  • 7 ounce jar roasted red peppers, drained and chopped
  • 2 cups chopped cooked chicken
  • 15 ounce jar Alfredo sauce
  • 1 1/2 cups Daisy Sour Cream
  • 1/2 cup milk
  • 1 1/2 cups shredded Italian cheese blend
  • 1/2 cup shredded sharp Cheddar cheese


Heat the oven to 350 degree. Spray a 3-quart casserole dish with cooking spray. Cook the pasta as directed on package and drain. Meanwhile, in a 12-inch nonstick skillet, melt the butter over medium heat. Add the mushrooms and onion. Cook for 3 minutes or until the vegetables starting to soften. Stir in all of the remaining ingredients except the Cheddar cheese. Cook until the Italian cheese is melted, stirring constantly. Pour the mixture over the cooked pasta; mix well. Spoon the mixture into the casserole dish and cover with foil. Bake the casserole for 30 minutes or until thoroughly heated. Uncover and sprinkle with the Cheddar cheese.


Average Rating:
5 out of 0 5
Brandie 01/11/2018

Was a win tonight with the family. Even my extremely picky eatter ate all gone! Just had to make sure he got no mushrooms!

Sugar Song 02/28/2017

I made this the other night and it tared out great, the only thing I didn't use was the green peas. Someone in our house dose not like them so I didn't add them. It was vary good, going to try a twist on it for lent. Instead of chicken, I am going to put in tuna. We will see how it go's.

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