• 96b41608d88628eb5933df38afb7e567

Chicken A La King Casserole With Noodles

This chicken noodle casserole is filled with all the flavors of classic Chicken a la King, with pimientos, celery, and an easy, creamy sauce. We used wide noodles, but medium or wide may be used.

Prep
Cook
Serves 6people
Ingredients
2
tsp Kosher salt (plus more, to taste)
3-3 1/2
cup noodles (uncooked, about 6 ounces)
2
large ribs celery (diced)
1
can (10 3/4 oz) condensed cream of chicken soup
2/3
cup evaporated milk (or light cream)
2
cups chicken (cooked, diced)
1
cup/4 ounces cheddar cheese (shredded)
1
cup soft fresh breadcrumbs
2
tbsp melted butter
Directions
1.
Gather the ingredients.
2.
Heat the oven to 375 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray.
3.
Put about 2 to 2 1/2 quarts of water in a large saucepan with 2 teaspoons of salt.
4.
Place the saucepan over high heat and bring the water to a boil.
5.
Add the noodles and reduce the heat to medium. Boil the noodles following the package directions.
6.
Drain well and transfer them to a large bowl. Set aside.
7.
In the same saucepan, combine the celery with the condensed soup and evaporated milk or light cream; simmer over low heat for about 5 to 7 minutes.
8.
Add the diced cooked chicken, and cheese. Continue cooking, stirring, until the cheese has melted.
9.
Pour the sauce over the noodles and stir until well combined.
10.
Spoon the chicken and noodle mixture into the prepared baking dish.
11.
Combine the fresh bread crumbs with the melted butter. Stir with a fork until the crumbs are well coated with butter. Sprinkle the crumbs evenly over the casserole.
12.
Bake the casserole in the preheated oven for 25 to 35 minutes, or until the bread crumb topping is browned.

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