Chicken and Egg noodle casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 341.7
  • Total Fat: 8.6 g
  • Cholesterol: 105.4 mg
  • Sodium: 335.5 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 33.5 g

View full nutritional breakdown of Chicken and Egg noodle casserole calories by ingredient
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Number of Servings: 8


    4 boneless, skinless chicken breast
    10 oz. bag of wide egg noodles
    1 can of cream of chicken soup
    1 chopped onion
    1 chopped bell pepper
    1 cup water
    salt, pepper, and garlic salt
    2tbs olive oil


Place uncooked egg noodles in bottom of 13 x 9 pan and lay the chicken breast on top. I halve the chicken breast so I have 8 pieces.
Saute the onion and bell pepper in the olive oil. When done add the soup, water and seasonings. Let simmer until well blended. Pour sauce over chicken and noodles. Bake covered at 350 degrees for 50 minutes. Remove the cover and continue cooking for an additional 10 minutes. Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user JENNINGSDEBRA.

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