Chicken and Chinese Noodles Casserole

Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This was one of our go-to recipes growing up. A home favorite!

By Lisa Park

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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.

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  • Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add soup and water; stir. Season the mixture with garlic salt and pepper.

  • Layer chicken into the bottom of the prepared casserole dish; top with chow mein noodles and pimentos. Pour the mixture from the saucepan over the layers to cover.

  • Bake in preheated oven until completely heated through, 20 to 30 minutes.

Nutrition Facts

Per Serving:
399 calories; protein 28.9g; carbohydrates 30.3g; fat 17.5g; cholesterol 66.2mg; sodium 633.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

ruthey
Rating: 5 stars
10/09/2013
I made this for my husband and he loved it! It takes almost no time t make and gives chicken a different twist that we like. Try it, you won't be sorry! Read More
Helpful
(12)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
ruthey
Rating: 5 stars
10/09/2013
I made this for my husband and he loved it! It takes almost no time t make and gives chicken a different twist that we like. Try it, you won't be sorry! Read More
Helpful
(12)
Cheri Bowman
Rating: 5 stars
02/14/2020
added 1/2 can of cream of chicken soup Read More
Helpful
(1)
Kitchen drama
Rating: 5 stars
08/05/2018
Made this for a potluck...took home an empty pan. The changes I made were....subbed cream of chicken for the mushroom and used ranch dressing in place of sour cream.. Delish! Read More
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kikikim
Rating: 5 stars
10/06/2019
I made as directed, but subbed out the fried Chinese noodles for crumbled rice crackers due to friends,and myself having a gluten allergy to wheat.I also used cream of celery soup instead of mushroom because I do not like the taste of cream of mushroom soup.Everyone said it was yummy! None made complaints as there was only a small amount leftovers remained in the pyrex pan. Read More
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