Chicken Romanoff
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting vintage casserole featuring tender chicken baked with Romanoff noodles and a rich, creamy soup sauce. Perfect for feeding a crowd, this classic recipe yields enough to fill both a 9x13 pan and an 8x8 pan.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | None | 12 servings |
🔪 Key Equipment
- 9x13 baking pan
- 8x8 baking pan
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 pkgs | Romanoff Noodles | Prepared according to package directions |
| 1 cup | Cream of Celery Soup | Canned |
| 1 cup | Cream of Mushroom Soup | Canned |
| 1/3 can | Cooking Wine | Measured using empty soup can |
| 2/3 can | Milk | Measured using empty soup can |
| 2 lbs | Cooked Chicken | Boned and cooked |
Instructions
Step 1: Assembly and Baking
- Follow package directions to prepare the 3 pkgs Romanoff noodles.
- In a large mixing bowl, combine the prepared noodles, 1 cup cream of celery soup, 1 cup cream of mushroom soup, 1/3 can cooking wine, 2/3 can milk, and 2 lbs cooked chicken, mixing thoroughly until well blended.
- Transfer the mixture into one 9x13 pan and one 8x8 pan.
- Bake at 350°F for one hour until hot, bubbly, and lightly golden on top.
💡 Make-Ahead & Storage: Freezes well. Assemble the casseroles in the pans, cover tightly, and freeze before baking.
Original Recipe Scan
