Chicken a la King Casserole With Noodles

Written by
Diana Rattray
Updated 08/27/19
Chicken a la king casserole recipe

The Spruce
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
931 Calories
66g Fat
43g Carbs
42g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken noodle casserole is filled with all the flavors of classic Chicken a la King, with pimientos, celery, and an easy, creamy sauce. We used wide noodles, but medium or wide may be used. 

We adapted this chicken and pasta recipe from a vintage community cookbook from North Carolina. It's an easy preparation and makes an excellent family meal for any night of the week. It's great for potlucks, too. 

Convenient, condensed cream of chicken soup makes the sauce super easy, and the ingredients are quite versatile. Add some canned or sautéed mushrooms or sauté some green onions and add them to the sauce. We used sharp cheddar in the casserole, but you might have another favorite cheese. It would be great with American cheese or a cheddar jack blend. It's also a great way to use leftover turkey or ham.

Ingredients

  • 2 teaspoons Kosher salt (plus more, to taste)
  • 3 to 3 1/2 cups noodles (uncooked, about 6 ounces)
  • 2 large ribs celery (diced)
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 2/3 cup evaporated milk (or light cream)
  • 1 (4-ounce) jar diced pimientos (drained)
  • 2 cups chicken (cooked, diced)
  • 1 cup/4 ounces cheddar cheese (shredded)
  • Optional: 1/2 cup slivered almonds (toasted)
  • 1 cup soft fresh breadcrumbs
  • 2 tablespoons melted butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken a la king
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  2. Heat the oven to 375 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray.

    Lightly butter a baking dish
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  3. Put about 2 to 2 1/2 quarts of water in a large saucepan with 2 teaspoons of salt. Place the saucepan over high heat and bring the water to a boil. Add the noodles and reduce the heat to medium. Boil the noodles following the package directions.

    Put water in a saucepan
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  4. Drain well and transfer them to a large bowl. Set aside.

    Drain well
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  5. In the same saucepan, combine the celery with the condensed soup and evaporated milk or light cream; simmer over low heat for about 5 to 7 minutes.

    Combine celery with soup
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  6. Add the pimientos, diced cooked chicken, and cheese. Continue cooking, stirring, until the cheese has melted. 

    Add the pimientos
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  7. Pour the sauce over the noodles and stir until well combined. 

    Pour sauce over the noodles
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  8. Spoon the chicken and noodle mixture into the prepared baking dish. Sprinkle with the toasted almonds, if using.

    Spoon the chicken and noodle mixture into dish
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  9. Combine the fresh bread crumbs with the melted butter. Stir with a fork until the crumbs are well coated with butter.

    Combine fresh breadcrumbs into butter
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  10. Sprinkle the crumbs evenly over the casserole.

    Sprinkle the crumbs over the casserole
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  11. Bake the casserole in the preheated oven for 25 to 35 minutes, or until the bread crumb topping is browned.

    Bake the casserole
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Tips

  • Use poached or baked chicken breasts, the meat from a rotisserie chicken, or convenient fully cooked chicken breast strips.
  • To toast slivered on the stovetop​ put them in a dry skillet over medium heat. Cook, shaking the skillet and stirring frequently until the nuts are golden brown and aromatic. 

Recipe Variations

  • Add 4 to 6 ounces of sautéed sliced mushrooms to the sauce mixture or add 1 small can or jar of drained sliced mushrooms.
  • Add 1/2 cup of finely chopped onion to the sauce along with the celery.
  • Replace the chicken with diced leftover turkey or ham.

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