Great to make the night before, especially good for a potluck contribution!

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9 inch baking dish with cooking spray.

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  • In a 3 quart saucepan, boil chicken for about 30 minutes. Drain, and cut into bite sized pieces.

  • Meanwhile, cook pasta according to directions. Drain.

  • In a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, seasoned salt, salt, pepper, and onion. Stir in pasta and chicken pieces. Spread mixture into the prepared baking dish. Sprinkle with shredded cheese and paprika.

  • Bake for 45 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

392 calories; 10.5 g total fat; 94 mg cholesterol; 737 mg sodium. 45.9 g carbohydrates; 28.2 g protein; Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/02/2009
Good base recipe. Definitely take the time to read the "most helpful" reviews before making this dish. Changes I made to the dish (taken from the other reviewers) use only 1/2 of the noodles called for (6 oz) slightly undercook them since they will be cooking longer in the oven half the broccoli mushrooms and onions roast the chicken rather than boil the flavor out of it add about 1 cup of chicken broth to keep it creamy double the cheese and mix it within the dish add 2-3 cloves of minced garlic sautee all of the veggies (onion garlic celery mushrooms and broccoli) in a tablespoon of olive oil until just starting to soften top with something crunchy (I used potato chips). I also covered the casserole for 30 minutes and uncovered for the last 15. It is a great recipe as doctored-probably just okay as written. Read More
(26)

Most helpful critical review

Rating: 3 stars
01/12/2011
I have made this recipie three times. The first time I did it as written but it tasted too much like a can of soup to me. So over the next two tries I made a roux instead and tried different cheese combinations. In the end the winner is melting Kraft Italian blend cheese into the roux and then sprinkling shreaded Asiago cheese on top before baking. This is really exceptionally delicious when you make the sauce from scratch instead of using soup. Read More
(6)
62 Ratings
  • 5 star values: 19
  • 4 star values: 31
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/02/2009
Good base recipe. Definitely take the time to read the "most helpful" reviews before making this dish. Changes I made to the dish (taken from the other reviewers) use only 1/2 of the noodles called for (6 oz) slightly undercook them since they will be cooking longer in the oven half the broccoli mushrooms and onions roast the chicken rather than boil the flavor out of it add about 1 cup of chicken broth to keep it creamy double the cheese and mix it within the dish add 2-3 cloves of minced garlic sautee all of the veggies (onion garlic celery mushrooms and broccoli) in a tablespoon of olive oil until just starting to soften top with something crunchy (I used potato chips). I also covered the casserole for 30 minutes and uncovered for the last 15. It is a great recipe as doctored-probably just okay as written. Read More
(26)
Rating: 4 stars
02/02/2009
Good base recipe. Definitely take the time to read the "most helpful" reviews before making this dish. Changes I made to the dish (taken from the other reviewers) use only 1/2 of the noodles called for (6 oz) slightly undercook them since they will be cooking longer in the oven half the broccoli mushrooms and onions roast the chicken rather than boil the flavor out of it add about 1 cup of chicken broth to keep it creamy double the cheese and mix it within the dish add 2-3 cloves of minced garlic sautee all of the veggies (onion garlic celery mushrooms and broccoli) in a tablespoon of olive oil until just starting to soften top with something crunchy (I used potato chips). I also covered the casserole for 30 minutes and uncovered for the last 15. It is a great recipe as doctored-probably just okay as written. Read More
(26)
Rating: 4 stars
03/10/2003
My roommates LOVED this recipe although I hoped that it would be saucier. I used frozen chopped broccoli (no mincing for me) and substituted a can of cream of chicken and broccoli soup for one of the chicken ones. I would recommend adding water like other reviews said and sauteeing the onion first (unless you like it crunchy). Before baking I added seasoned bread crumbs for a bit of crunch. This recipe makes a TON of servings- good for big crowds (or very hungry ones). Read More
(17)
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Rating: 5 stars
02/21/2008
This is the first time I've written a review but I've been a member to site for awhile and I've tried a few recipes. The fact that I decided to write a review should say it all. My husband and I loved this recipe. I used chicken quarters (it was on sale) but I forgot to use the broth as some other reviews had mentioned but I will next time as I agree the original recipe doesn't make as much as a sauce as I'd like. I added green peppers more cheese (my husband loves anything with cheese) and added milk twice through baking. I also didn't boil my noodles that long because I knew I wanted to cook it a little bit longer. I can't say enough this recipe is wonderful! Read More
(14)
Rating: 5 stars
01/26/2009
This was a huge hit tonight with the few modifications others had suggested. I used 2 cans cream of chicken 1 can cream of mushroom AND 1/4c milk as the sauce would have been too thick otherwise. I also sauteed the onions broccoli and celery along with minced garlic and a few shakes of crushed red pepper. Cheese in the sauce and on top... I will be making this quite often! Read More
(12)
Rating: 5 stars
10/23/2002
We LOVED this. I halved the recipe since there's only my husband and I and there was still plenty to fill a 9x13 pan. I did add about 1/2 cup water because of the other reviews and it was SPLENDID. I used the water that I boiled the chicken in. Marvelous subtle chicken flavor and celery and mushrooms made a great addition. (I didn't have paprika so I sprinkled parsley on top instead.) Read More
(11)
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Rating: 3 stars
01/12/2011
I have made this recipie three times. The first time I did it as written but it tasted too much like a can of soup to me. So over the next two tries I made a roux instead and tried different cheese combinations. In the end the winner is melting Kraft Italian blend cheese into the roux and then sprinkling shreaded Asiago cheese on top before baking. This is really exceptionally delicious when you make the sauce from scratch instead of using soup. Read More
(6)
Rating: 3 stars
12/06/2010
This was ok. Great to freeze. My boyfriend thought it was a little too bland Read More
(5)
Rating: 4 stars
01/24/2003
This recipe was very easy to prepare and but I added a cup of water to make the sauce go further and it was still delicious. Read More
(5)
Rating: 4 stars
11/15/2005
This was so easy to put together because I made this entirely with leftovers. I had made a couple of roasted chickens with gravy the other night so the gravy ended up taking the place of at least one can of soup. I agree that the recipe needed more liquid so I added a can of roasted garlic cream of mushroom soup and some fat free half and half. Again leftover broccoli mushrooms and egg noodles filled the bill. Only had horseradish cheddar on hand which worked surprisingly well. I also topped the casserole with a bit of parm and some panko along with a bit of seasonings. This was so good Joanne and I thank you for not only a delicious recipe but an easy one to boot that helps so much with my busy Monday and Tuesday nights! Read More
(4)