Chicken Noodle Bake

Name: Chicken Noodle Bake
Ingredients: 1/2 (1 lb.) pkg. Creamettes egg noodles; 3 Tbsp. butter or margarine; 1 c. celery, diced; 1/4 c. onion, diced; 1 (10 1/2 oz.) can cream of chicken soup; 3/4 c. milk; 2 c. Cheddar cheese, grated; 1 (16 oz.) can diced carrots, drained; 1 (4 oz.) can sliced mushrooms, drained; 1 1/2 c. cooked chicken or turkey, diced; 1/2 tsp. salt; 1/2 tsp. pepper; 1/2 c. buttered bread crumbs

13 ingredients

7 steps

Ingredients

1/2 (1 lb.) pkg. Creamettes egg noodles
3 Tbsp. butter or margarine
1 c. celery, diced
1/4 c. onion, diced
1 (10 1/2 oz.) can cream of chicken soup
3/4 c. milk
2 c. Cheddar cheese, grated
1 (16 oz.) can diced carrots, drained
1 (4 oz.) can sliced mushrooms, drained
1 1/2 c. cooked chicken or turkey, diced
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. buttered bread crumbs

Directions

1

Prepare egg noodles according to package directions.
2

Drain. In medium size saucepan, melt butter.
3

Cook celery and onion until tender. Add soup, milk and cheese.
4

Stir until cheese melts. Combine noodles, cheese sauce, carrots, mushrooms, chicken, salt and pepper.
5

Pour into 3-quart baking dish.
6

Top with bread crumbs.
7

Bake at 350° for 30 minutes. Refrigerate leftovers. Makes 6 servings.