Tomatoes, jalapenos, onions, cilantro, and spices combine to make a tasty salsa. It’s crucial to taste the salsa to make sure it isn’t too hot to manage because jalapeo peppers vary in spiciness. At potlucks, people frequently request it and use it. With tortilla chips on the side.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup uncooked egg noodles
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ cup cooked, cubed chicken breast meat
- ½ cup cooked, diced ham
- ¼ cup chopped celery
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 ounces shredded Cheddar cheese
- 1 teaspoon paprika
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. Drain.
- Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat. Mix in the noodles, chicken, ham, celery, salt, and pepper. Spoon the mixture into the prepared baking dish.
- Bake for 15 minutes in the preheated oven. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot!
Nutrition Facts
| Calories | 514 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 19 g |
| Sodium | 1166 mg |
| Sugars | 6 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone in our family loves it!
I have made this recipe several times. My husband and I love it. I leave out the chicken, paprika and celery. I have had the recipe since 2006, which was 4 servings instead of 2. I increased the noodles to 1 1/2 cups and reduced the butter and the flour to 3 tablespoons and the milk to 1 1/4 cups. I also add 1/2 teaspoon onion powder and a small amount of cheese to the sauce. This is a good way of using leftover Easter ham.
yes the meal went down well, I added more noodles, I could see it was not going to a large meal. I also added peas, and mushrooms (chestnut)would I make it again?? don’t know, if I did, I would definitely leave out the celery (did not go well)and replace with saut`ed onions.
I doubled recipe to cook in a 9 X 12 dish. Used cream of chicken soup instead of making the white sauce. Added 1/2 chopped onion, 3 stalks chopped celery. Pretty good!
Definitely a SMALL recipe. Plan on making 2-3 times as much as the recipe calls for if you intend to feed a family. We added some fresh broccoli and that helped make it go farther, but the sauce needs to be adjusted accordingly.
Always looking for ways to use up leftover ham/chicken or turkey in a casserole…without a canned soup base. This recipe is a good base but the proportions are off. I made it exactly as described the first time. I found the white sauce bland and found there was too much sauce. This time I changed it up increasing proportions and adding vegetables. I cooked 1 cup of No Yolk egg noodles. Chopped 1 cup each left over ham and turkey. For the white sauce I decreased flour to 1 TBSP, used the same amount of butter, used one cup milk and 1/4 cup cream. I wisked in a generous 1/4 cup of grated parmesan cheese, a pinch of nutmeg, and fresh cracked pepper. If required, gradually add milk or cream until the sauce reaches the consistency of thicker gravy. I didn’t use salt. For vegetables, I cut up 1/4 cup onion and sautéed with 1/4 cup of chopped celery. I then added 1/2 cup sliced fresh mushrooms and 1 cup frozen broccoli and sautéed until the water released by the vegetables dissipated. I then tossed in the ham / turkey, the cooked noodles…and folded in the sauce, gently stirring everything together. Poured into a greased the casserole dish, and then baked at 400 degrees 10 minutes covered and 10 minutes uncovered, adding grated white cheddar for last 5 minutes of cooking. I removed from the oven and let it rest for a minimum of 10 minutes covered before serving. To reduce the amount of pans to wash…cook the noodles first, then make the sauce in the same pot as
Good. I changed it to 6 servings. I mixed some cheese into the cream sauce, but that was all the changes I made turned out good!
Good use of leftover turkey and/or chicken, and ham. Gauge the ingredients to determine a serving size for each member you are serving. Great with a baby kale and spinach salad with mandarine oranges.
Pretty tasty! A couple of variations from script. Intending two dishes, we multiplied by 6. That yielded one 9×13 inch Pyrex, and a 1q casserole. We thickened sauce with 1T cornstarch. Serendipitous error: added paprika to cream rather than sprinkling on top. Made for some undecorated heat, but it worked nicely on the palate. We’ll do this one again.
It was pretty good. I added more chicken and some frozen mixed veggies. I recommend doubling everything, especially the milk. Mine came out dry. I also would omit the cheese.
As written, this is only a 3 star recipe. It was bland and the quantities did not seem correct. I adjusted the recipe for 4 servings and it gave me 1 cup of dry noodles I made this as a main dish, added a finely chopped onion with the celery. I also added some nutmeg to the bechamel sauce. I scaled the ingredients up and used a 12 0z. package of egg noodle. My family enjoyed it.
I tripled this recipe for my family of four (me & hubby and two skinny teenage daughters). Thank goodness I did, or it would have barely fed my hubby! Also, I have to agree that the ratio of noodles to sauce would make for an almost soupy recipe, so after I tripled everything, I added another cup of noddled (uncooked). The consistency was perfect for us. We liked this recipe! I may add more veggies next time for more flavor, but all in all, it was good!
Not worth it.
This was delicious! I did double the recipe and had just the right amount for four servings. Only thing I did differently was use tri-colored rotini because that’s what I had on hand. Will definitely make this again!
Thank you for having a casserole dish that doesn’t use canned cream of blah blah soup! That said, the amounts of noodles per sauce seems off in this recipe. I more than doubled the amount of egg noodles and it was still very saucy. I used all ham just because I had no cooked chicken available. I also used finely chopped onion instead of celery, and added a clove of minced garlic and also cheddar to the sauce. Worked very well! A very good basic recipe to be tweaked to your hearts content. Broccoli would be great in this.
Made this as directed and not very impressed, neither were my 3 boys 2,5,and 7. It was very bland like other’s stated and I now can agree the celery should be sauteed and onions and garlic cloves added as well.
It was okay, the leftovers have all been eaten up, but just wasn’t “wowwed” by it. Added cheese into the casserole before baking and then more on top.
This was average at best. The sauce wasnt that great. Perhaps if some cheese was blended into the sauce, it may have tasted better. Needs more noodles too. We ate it but i wont be making this again.
The recipe was a good start however I added a few things to give it a bit more taste. To the milk mixture I added a can of mush. soup as well as garlic and onion powder and italian seasoning. I also added a cup of broc. and cauliflower mixed and a 1/4 cup of green onions. I stirfried the veggies and meat together. I also added a cup of cheese to the milk sauce and sprinkled a handful of cheese ontop when finished cooking.
This is a simple yet delicious recipe! Foolproof and guaranteed thumbs-up from the whole family.
I thought this was very bland. Disappointed after reading it had 2000+ very positive ratings.