Chicken Noodle Casserole

A co-worker recently had a baby. She’s got 3 other kids already, and a husband who is a police officer and works long hours. For her birthday last week, I made her two caseroles that she can freeze and make on one of those days, when she just doesn’t feel like cooking, but still has 4 hungry mouths looking at her!

Chicken Noodle Casserole

  • 2 pounds chicken (I use bone-in, skin-on breast meat)
  • 1 pound spaghetti
  • 1 small onion, chopped
  • 1 small bell pepper, chopped
  • 2 cans cream of mushroom soup
  • 1 tsp season salt
  • 1/8 tsp cayenne pepper
  • 4 oz pimentos, diced
  • 3 c. cheddar cheese, grated
  • salt and pepper to taste

Begin by cooking chicken. Place in stock pot and cover with water, bring to a boil, then reduce heat and simmer until chicken is cooked (not pink inside), about 20-30 minutes.

Remove chicken from stock pot using tongs or slatted spoon.

Set aside 2 c. of broth. (PS: Don’t mind the mess in the background of this pic. I warned you I’m a messy cook!)

Break spaghetti noodles into 2 inch (ish) pieces. Returning chicken broth to boil, cook spaghetti until al dente. Drain, and set aside. (You can discard the remaining broth.)

Remove chicken meat from bones. Using two forks, shred chicken meat into bite size pieces.

Place cooked spaghetti into large mixing bowl. Add soup. Add 2c. cheese. And mix.

Add onions, bell peppers, pimentos. Mix well.

Add season salt, cayenne pepper. Add additional black pepper and salt to taste.

Add chicken.

Add in set aside chicken broth, slowly. You want this to be creamy, not soggy. You may not need all 2 c. of the broth. Stir everything together well.

Place into large casserole dish and top with remaining 1 c. cheese. Bake at 350 for 35-45 minutes, until bubbly.

I don’t have a picture of this cooked, because I didn’t bake it. Before baking, cover it tightly and it can be placed in the freezer for up to about a month.

printable recipe….chickennoodlecasserole

*****And now for the moment you’ve all been waiting for*****

The Anniversary Surprise Contest Winner….

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and one name was drawn. The winner of a Starbucks gift card is….

Congrats Amy!!! Contact me at to claim your prize!!! Enjoy your coffee!

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Chicken Noodle Casserole — 4 Comments

  1. This looks yummy! I have a friend about to have her third baby so this would be perfect! Questions, if you are going to give it to someone do you bake it first? Or just give it to them with the baking instructions? Thanks! :)

  2. When I’m giving it to someone to be made at a later date, I put it into one of those disposable baking dishes, 9x 13 size. (You know, the aluminum ones that you can throw away, you can find them at the grocery store, or Target.) Just assemble it, sprinkle the cheese on top and cover it tightly with foil. Don’t bake it. I take a Sharpie pen and write the instructions on the side of the dish. This way the baking directions don’t get lost. I’ve kept it in the freezer for as long as a month before baking and it turns out great. Hope that helps! :)

    • You can do it either way. If you defrost it first, bake it at 350 for 35-45 minutes. If you take it straight from the freezer to the oven, bake it, covered at a lower temp (300) for the first 20 minutes. This way the edges don’t get too done while the middle is still frozen. After the first 20 minutes, bump up the temp, uncover and continue cooking. If the top starts to get too brown, cover it up with foil again.

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