Creamy Chicken or Turkey Mushroom Noodle Bake
Indulge in this delightful creamy chicken or turkey mushroom noodle bake that promises to be a family favorite! Loaded with tender egg noodles, succulent poultry, and a rich, savory sauce, this dish elevates comfort food to new heights. The combination of fresh ingredients, including mushrooms, celery, and a kick of garlic, all enveloped in a creamy blend of soups and reduced-fat sour cream creates a decadent texture that will have everyone coming back for seconds. Perfect for meal prep, you can assemble this casserole up to 24 hours in advance. With a crispy cracker topping that adds the perfect crunch, this dish is not just a meal—it's an experience to savor and share. Just remember to skip the extra salt, as the soups pack enough flavor on their own!
6
Servings
455
Calories
15
Ingredients
Ingredients
dry medium egg noodles
8 ounces (uncooked)
cream of mushroom soup
1 (10 3/4 ounce) can (undiluted)
cream of chicken soup
1 (10 3/4 ounce) can (undiluted)
reduced-fat sour cream
1 cup (none)
butter
2 tablespoons (melted)
garlic powder
1/2 teaspoon (none)
cayenne pepper
1 pinch (optional)
shredded cheddar cheese
1/2 cup (none)
sliced mushrooms
1 (10 ounce) can (well drained)
small onion
1 (finely chopped (optional))
celery rib
1 (finely diced)
cooked cubed turkey or chicken
4 cups (cooked and cubed)
fresh ground black pepper
1/4 teaspoon (to taste)
crushed unsalted butter-flavored crackers
1 1/2 cups (such as Ritz crackers)
butter
1/4 cup (melted)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease a 2-quart casserole dish or an 11 x 7-inch baking pan.
3
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, melted butter, garlic powder, and cayenne pepper. Whisk until the mixture is smooth and well combined.
4
Stir in the cheddar cheese, drained mushrooms, finely chopped onion (if using), diced celery, cubed turkey (or chicken), and black pepper. Mix until all ingredients are well incorporated.
5
Cook the egg noodles in a pot of boiling water according to package instructions until tender. Drain the noodles and add them to the soup mixture. Toss gently to combine everything evenly.
6
Transfer the noodle mixture to the prepared baking dish, spreading it out evenly. If you are preparing the dish ahead of time, cover it and refrigerate for up to 24 hours. Make sure to remove it from the refrigerator 30 minutes before baking.
7
In a small bowl, mix the crushed butter-flavored crackers with melted butter. Evenly sprinkle this mixture over the top of the casserole.
8
Bake in the preheated oven for approximately 30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
9
Remove from the oven, let it cool slightly, and serve hot.
Nutrition Information
26g
Fat
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Creamy Chicken or Turkey Mushroom Noodle Bake.
What kinds of poultry can I use in this dish?
You can use either cooked cubed turkey or cooked cubed chicken.
How many servings does this noodle bake make?
This recipe makes 6 servings.
How many calories are in one serving?
There are 455 calories per serving.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C).
How long does the casserole need to bake?
Bake for approximately 30 minutes until the top is golden and edges are bubbling.
Can I prepare this dish in advance?
Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it.
What should I do if I refrigerated the casserole before baking?
Make sure to remove it from the refrigerator 30 minutes before you plan to bake it.
Should I add salt to the recipe?
It is recommended to skip extra salt as the canned soups provide enough flavor and sodium.
What type of noodles are required?
The recipe calls for 8 ounces of dry medium egg noodles.
Do I need to cook the noodles before adding them to the bake?
Yes, cook the egg noodles in boiling water until tender and drain them before mixing.
What kind of soups are used in the sauce?
The sauce uses one can of cream of mushroom soup and one can of cream of chicken soup.
What is the topping made of?
The topping is a mixture of crushed butter-flavored crackers and melted butter.
What type of crackers are suggested for the topping?
Unsalted butter-flavored crackers, such as Ritz crackers, are suggested.
What kind of sour cream is used?
The recipe specifies using 1 cup of reduced-fat sour cream.
Is the cayenne pepper required?
No, the pinch of cayenne pepper is optional for an extra kick of flavor.
What size baking dish should I use?
You can use a 2-quart casserole dish or an 11 x 7-inch baking pan.
What type of cheese is included?
The recipe includes 1/2 cup of shredded cheddar cheese.
How should the mushrooms be prepared?
Use one 10-ounce can of sliced mushrooms that have been well drained.
How should the celery be prepared?
The celery rib should be finely diced.
Is onion mandatory in this recipe?
No, the finely chopped small onion is an optional ingredient.
How much protein is in a serving?
Each serving contains 23g of protein.
How much fat is in a serving?
Each serving contains 26g of fat.
How much meat is needed?
The recipe requires 4 cups of cooked cubed turkey or chicken.
Should the cream soups be diluted?
No, the soups should be used undiluted.
What spices are used for seasoning?
Garlic powder, black pepper, and optional cayenne pepper are used.
How much butter is needed for the cracker topping?
You will need 1/4 cup of melted butter for the topping.
How do I know the dish is ready to serve?
It is ready when the top is golden brown and it is bubbling around the edges.
What is the first step of the preparation?
The first step is to preheat your oven to 350°F and grease your baking dish.
Should the dish be served immediately?
Remove it from the oven and let it cool slightly before serving hot.