Crock-Pot Italian Chicken Noodle Casserole – Whip It Up Wednesday

So earlier today I posted an easy recipe for cooking a whole chicken in the crock-pot.  Simple but it got rave reviews in my house! Now you are going to take the leftover breast meat from our Crock-Pot Easy Chicken with Mushrooms and Peas and turn it into cheesy chicken goodness! You can make this recipe with any chicken so if you have leftover chicken from another recipe, whip this up! While you are here make sure to stop by some of the other bloggers who link up with us in this week’s Whip It Up Wednesday.  Tell them the Crock-Pot Ladies sent ya!

Crock-Pot Italian Chicken Noodle Casserole

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 45 minutes

Yield: 6 Servings

Crock-Pot Italian Chicken Noodle Casserole


Leftover Chicken Breast Meat from Easy Crock-Pot Chicken Recipe, Skin and Bones Removed and Shredded (or About 2 cups Shredded Chicken)
Leftover Peas and Mushrooms from Easy Crock-Pot Chicken, If Desired
30 Ounces Spaghetti Sauce
1 Cup Shredded Part-Skim Mozarella Cheese
1/2 Cup Grated Parmesan Cheese
6 Ounces Roasted Red Peppers (Jarred)
2 Stalks Celery, Sliced Thin
3 Cloves Garlic, Minced
1 Tablespoon Oregano
1/2 Cup Red Wine or Cooking Wine
12 Ounce Bag Ronzoni Healthy Harvest Whole Grain Wide Noodles


  1. Add all ingredients except pasta and cheese to crock-pot.
  2. Stir well.
  3. Cover and cook on high for 3 hours, making sure celery is tender.
  4. Add pasta and cheese, adding additional wine or chicken broth if liquid is gone.
  5. Cook for 20 -45 minutes until noodles are cooked.
  6. Do not overcook!
  7. As soon as the casserole is done, remove your crock from heating element so the pasta won't continue to cook.
  8. Sprinkle with additional cheese if desired.


Prep and cook time does not include time from "Crock-Pot Easy Chicken with Mushrooms and Peas". If desired, use homemade sauce like this Crock-Pot Veggie Loaded Spaghetti Sauce.

Crock-Pot Ladies

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