Creamy Chicken Casserole Recipe
Homemade goodness in every bite.
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8 ounces egg noodles
2 cups chicken - cooked and cubed
1/2 cup celery - chopped
1/2 cup onion - chopped
2 tablespoons butter or margarine
1/2 cup sour cream
1 can cream of chicken soup
3/4 cup milk
8 ounces mushrooms - sliced
1 cup peas - frozen or canned
1 cup parmesan cheese - grated
:saucepan, 2-quart casserole
Heat oven to 350°F.
Cook the noodles according to the package directions; drain and set aside.
In a saucepan, cook the celery and onion in butter until tender.
Stir in the sour cream, milk, cream of chicken soup, chicken, mushrooms, peas, and noodles.
Mix until well combined.
Pour into a greased casserole dish.
Sprinkle the top with cheese and bake for 30 to 35 minutes or until bubbly.
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"This was awesome! I couldn't get enough of it. My husband loved it. We can't wait to have the leftovers today! (-;"
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