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Send a Meal Blog

Wednesday, February 27 2019

This chicken casserole recipe is called the "ultimate" for some very good reasons: It's a chicken and noodle casserole that also features Alfredo sauce and veggies, plus it's topped with panko, pecans, and Parmesan cheese.


Preheat oven to 350°F. Cook pasta according to package directions; drain. Return to hot pan.

Meanwhile, in a large saucepan melt the 2 tablespoons butter over medium heat. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, roasted sweet peppers, and fines herbs. Transfer mixture to an ungreased 3-quart rectangular baking dish.

In a small bowl combine panko, nuts, Parmesan cheese, and the 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, for 30 to 35 minutes or until heated through and topping is golden brown.

If you don't have cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy deli-roasted chicken, each of which will yield 1 1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. In a large skillet combine 1 1/4 pounds skinless, boneless chicken breasts and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F). Drain well. Chop chicken. By starting with 1 1/4 pounds skinless, boneless chicken breasts, you will get about 3 cups cubed cooked chicken.

Nutrition Facts
Per Serving:
600 calories, 34 g fat (17 g saturated fat, 2 g polyunsaturated fat, 6 g monounsaturated fat), 141 mg cholesterol, 797 mg sodium, 36 g carbohydrates, 3 g fiber, 4 g sugar, 38 g protein.

Posted by: AT 02:16 am   |  Permalink   |  Email