Chicken Noodle Casserole Recipe

    6 Servings


  • 16 ounces Egg Noodles
  • 1/2 Onion
  • 1 clove Garlic
  • 2 tablespoons Butter
  • 2 cups Cooked Chicken, Diced
  • 1 10.75 ounce can Cream of Celery Soup
  • 1 cup Sour Cream
  • 12 ounces Frozen Peas and Carrots, Thawed
  • 2 teaspoons Spicy Brown Mustard
  • 2 teaspoons Salt
  • 1 teaspoon Ground Black Pepper


  1. Preheat oven to 350°F.
  2. Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain and set aside.
  3. While the noodles are cooking, dice the onion and garlic.
  4. Heat the butter in a small skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic and cook an additional minute.
  5. Add the onion and garlic to a large bowl with the chicken, soup, sour cream, peas and carrots, mustard, salt, and pepper. Stir to combine.
  6. Stir the cooked egg noodles into the creamed mixture and stir to coat.
  7. Spoon into a 9x13 baking dish. Bake for 15 minutes or until heated through. 

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Related Recipes:
Casserole Recipes, Baking Recipes, Baked Recipes, Easy Dinner Recipes, Chicken Recipes, Pasta Recipes, Vegetable Recipes, Fall Recipes, Quick Recipes, Easy Recipes, Leftover Rotisserie Chicken Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Karly Campbell
Recipe Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 160
Calories 303

% Daily Value*
Total Fat 20g
  Saturated Fat 7g
Sodium 1363mg
Total Carbohydrate 11g
  Dietary Fiber 0g
  Sugars 1g
Protein 14g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.