Chicken Noodle Casserole:
Something To Share!


Here is another chicken noodle casserole recipe!

I highly recommend this for you to share with your’s easy to make, and it tastes great!

In this recipe we’ll create three mixtures or layers for our casserole. And we’ll be using spinach. If you can use freshly grown spinach from your garden like I do, that will be an even better choice.

We’ll also sour cream in this recipe. I mention that because I can hear my Chef complaining already! Be nice to your Boss, Chef! :)

Ingredients (Serves 6 noodles):

500 g mini penne pasta noodles
600 g ground chicken
1 tablespoon dried Italian seasoning
1 small jar of salsa
100 ml of sour cream (yes watch out, Chef!)
4 eggs
400 g of shredded cheese (your choice)
1 packed of chopped and fresh spinach
Salt and pepper to taste
1 tablespoon of chopped fresh parsley


Preheat oven to 300°C/570°F.

Cook the noodles according to their package directions. Drain. Set aside for now

Over medium-high heat, in a large nonstick skillet, cook the ground chicken with salt and the Italian seasoning. Keep cooking until the chicken is nicely browned. Stir in the salsa. When done, remove the skillet from heat. This will be our chicken mixture.

In large bowl, mix the sour cream, 4 eggs and 100 g of cheese. Then stir in the pasta. This will be our pasta mixture.

In another bowl, toss spinach with another 100 g of cheese. This will be our spinach mixture.

Spoon half of pasta mixture (about 4 cups) into an oiled baking pan. Sprinkle the entire spinach mixture evenly over pasta.

Top evenly the entire chicken mixture. Top everything with the remaining pasta mixture. Sprinkle with the remaining 100 g of cheese. Bake until there’s a beautiful golden color glowing off the top layer. Check often, but it should take only about 45-50 minutes.

When done, remove the baking dish from the oven. Run a sharp knife around edge of the pan to loosen pasta. Let cool for about 10 minutes.

My Chef's Tips:

To serve, simply remove portions of the our chicken noodle casserole from the pan onto a dinner plate. Sprinkle with fresh chopped parsley.

A little vino (for me of course, not my Chef) and some salad, we have a lovely dinner with some leftovers for later!


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