Cheesy Chicken Noodle & Pea Casserole


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This easy weeknight meal will become a favorite for your family!

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Serving Size / Yield

8 servings


  • 6 oz. egg noodles, cooked and drained
  • 6 Tbs. butter
  • 8 oz. mushrooms, sliced
  • 6 Tbs. flour
  • 1 2/3 C. chicken broth
  • 1 C. milk
  • 1/4 C. pimiento, drained and chopped
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 C. chicken, cooked and diced
  • 1 C. frozen peas, thawed
  • 1/2 C. fresh grated Parmesan cheese

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Preheat oven to 350 degrees, then grease a 3-quart baking dish.  Melt butter in a large skillet or saucepan over low heat. Saute mushrooms until tender, then blend in flour.  Stir until smooth and bubbly. Gradually add broth, milk, pimiento, salt, and pepper. Stir constantly until sauce is thickened. Stir in chicken, peas, Parmesan, and noodles. Spoon mixture into the baking dish. Bake for 20 to 25 minutes, or until hot and bubbly.

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