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Cheesy Chicken Noodle Casserole

(2 Votes)
SERVES
6
COOK TIME
3 Hr 30 Min

Your 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!

What You'll Need:
  • 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
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 (8-ounce) packages shredded Italian three-cheese blend
  • 16 ounces rotini pasta, uncooked
  • 1 cup freshly shredded Parmesan cheese
  • 1/2 cup toasted walnuts, chopped
What To Do:
  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 1/3 of the uncooked pasta in a lightly greased 5-quart slow cooker. Spoon 1/3 of the chicken mixture over pasta, and sprinkle with 1/3 cup cheese blend. Repeat layers two more times. 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.
     
Notes

Don't forget about dessert! Try a slice of our Chocolate Cherry Cheesecake: An Easy Cherry Cheesecake Recipe.

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