Chicken Noodle Casserole

chicken noodle casserole


5 tablespoons butter, divided

1 cup finely diced onion

1 cup finely diced celery

1 teaspoon garlic salt

1/2 teaspoon black pepper

2 cans (10.75 ounces each) cream of chicken soup

2 cups milk

1/4 cup dry white wine

2 cups sour cream

3 to 4 cooked chicken breasts, diced or shredded

1 jar (2 ounces) pimentos, drained (optional)

1 bag (16 ounces) egg noodles, cooked al dente

1/2 cup seasoned Italian bread crumbs

1/4 cup grated Parmesan cheese


Preheat oven to 350 degrees. In a skillet, melt 2 tablespoons butter. Sauté onions and celery in butter until they start to get soft. Season with garlic salt and pepper. In a large bowl whisk together soup, milk, wine, and sour cream. Mix in chicken, pimentos, cooked vegetables and noodles. Spoon mixture into 9 x 13 inch baking dish that has been sprayed with cooking spray. Melt remaining 3 tablespoons of butter. In a small bowl, mix together butter and bread crumbs. Sprinkle bread crumb mixture on top of noodles. Next, sprinkle Parmesan cheese on top. Cover with foil and bake 25 to 40 minutes. Uncover and bake another 10 to 20 minutes or until golden and bubbly.