Slow Cooker Cheesy Chicken Noodle Casserole

Cheesy Chicken Noodle Casserole
 
Prep time
Cook time
Total time
 
You’re gang’s gonna love this slow-cooker Cheesy Chicken Noodle Casserole because it tastes so good. You’ll love it because you don’t have to precook the pasta. It’s a win-win for everyone!
Author:
Serves: 6
Ingredients
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (9-ounce) package refrigerated cooked chicken chunks
  • 1 (10-3/4-ounce) can cream of chicken and mushroom soup, undiluted
  • 1 (10-3/4-ounce) can cream of celery soup, undiluted
  • 1 (8-ounce) container sour cream
  • 1 cup milk
  • 1 (8-ounce) package sliced fresh mushrooms, chopped
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 (8-ounce) packages shredded Italian three-cheese blend
  • 16 ounces rotini pasta, uncooked
  • 1 cup freshly shredded Parmesan cheese
  • ½ cup toasted walnuts, chopped
Instructions
  1. Drain spinach well, pressing between paper towels to remove excess moisture. Stir together spinach, chicken, and next 7 ingredients in a large bowl; stir in 1 package of cheese blend.
  2. Arrange ½ of the uncooked noodles in a lightly greased 5-quart slow cooker. Spread ¼ of the chicken mixture over noodles, and sprinkle with ⅔ cup cheese blend; repeat layers. Top with remaining noodles, chicken mixture, and cheese blend. Sprinkle top with Parmesan cheese and walnuts.
  3. Cover and cook on LOW setting 3-1/2 to 4 hours, or until noodles are done. Let stand 10 minutes before serving.

 

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