Chicken Noodles Romanoff

I found this dish on The Knot website when I was still buried in wedding planning last summer, but it sounded promising, so I bookmarked it. We’ve made it twice now. The first time, as listed below. The second time, I used a whole package of noodles, which lightened it quite a bit by spreading the creamy cheese sauce out over a greater number of servings. Anyway, it’s great as written, but easily made healthier, which is a nice feature in a recipe.


Chicken Noodles Romanoff
From the cookbook Most Loved Casseroles by Jean Paré

  • 5 cups medium egg noodles
  • 2 cups chopped cooked chicken
  • 1 cup sour cream
  • 1 cup 2% cottage cheese
  • 1 cup grated sharp Cheddar cheese, divided
  • 1 tablespoon onion flakes
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon garlic powder


Cook noodles in boiling salted water in large uncovered saucepan or Dutch oven for 6 to 8 minutes, stirring occasionally, until tender but firm. Drain. Return to same saucepan.

Add next 9 ingredients. Stir. Transfer to greased 3 quart casserole.

Sprinkle with second amount of Cheddar cheese. Bake, uncovered, in 350°F oven for 30 to 40 minutes until heated through.

Note: You don’t have to use leftover chicken. If you need to make the chicken from scratch: Start with 2 boneless, skinless chicken breast halves (4 – 6 ounces each). Place in a large frying pan with 1 cup water or chicken broth. Simmer, covered, for 12 to 14 minutes until no longer pink inside. Drain. Chop. Makes about 2 cups of cooked chicken.

I substituted low fat cheese and low fat sour cream to make this dish a little bit healthier, and the taste didn’t suffer at all. It’s really a nice comfort food style casserole; like macaroni & cheese, but with a lighter taste and texture.

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One Response to “Chicken Noodles Romanoff”

  1. Test Subject #2

    I need to stop reading your blog while I’m at work. It’s making me very hungry, and I just ate leftover stroganoff!

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