Ingredients Jump to Instructions ↓

  1. 5 cups uncooked egg noodles

  2. 1/2 cup grated Parmesan cheese

  3. 1 egg, lightly beaten

  4. 1 tablespoon garlic powder

  5. 1-1/4 teaspoons pepper, divided

  6. 1 pound chicken tenderloins

  7. 1 medium onion, sliced

  8. 2 celery ribs, chopped

  9. 3 tablespoons butter

  10. 1-3/4 cups half-and-half cream, divided

  11. 2 cups (8 ounces) shredded part-skim mozzarella cheese

  12. 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

  13. 1/2 cup white wine or chicken broth

  14. 1 tablespoon dried parsley flakes

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside. In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through. In a greased 13-in. x 9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted. Yield: 6 servings.


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