Chick N Caboodle Recipes

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper., Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing covered time to 40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.

Steps:

• Open the cans of chicken broth with the can opener. Pour broth into the saucepan. Cover saucepan with lid, and heat over medium-high heat until broth is boiling fast.
• Add the noodles to broth. Heat to boiling again. Boil uncovered 6 to 8 minutes, stirring a few times with the wooden spoon, until noodles are soft but not mushy.
• While the soup is cooking, rinse the parsley in cool water. Pat dry with the paper towels. Cut parsley into small pieces, using the scissors.
• Take saucepan off hot burner. Stir parsley and the chicken into soup. Serve with the crackers, if you like.

Steps:

• Preheat oven to 325°F.
• In a dutch oven, melt the butter over medium heat. Add the scallions and cook 2 to 3 minutes or until they are soft. Add the garlic and cook 1 minute longer. Toss in the flour and cook a couple of minutes, whisking often. Slowly pour in the milk while continuously whisking. Add the bouillon and pepper and stir. Bring the soup to a simmer, whisking every couple of minutes.
• While you are cooking the scallions, heat a skillet over medium heat with 1 TBSP oil. Add the potatoes and a little salt and pepper. Cook about 3 minutes then add the peas and carrots. Cook another 3 minutes. Remove the skillet from the heat while you wait for the soup to come to a simmer.
• When the soup begins simmering, add the potato mixture, stir, and cover the pot. Allow it to lightly simmer for about 7 to 10 minutes, stirring once or twice during cooking. Meanwhile, spray a dinner plate with cooking spray. Open the can of biscuits and pinch off 1/2" pieces of dough and arrange them in a single layer on the plate.
• After the soup has been simmering for about 7 to 10 minutes, add the chicken and stir. Next, quickly add the pinched-off dough to the pot in an even layer. Stir occasionally while you are adding the dough. Stir one additional time before covering the pot with a heavy lid. Place the pot in the oven and bake for 45 minutes. Stir before serving.
• Note: Because I normally use low-fat milk in this recipe, it has a tendency to curdle somewhat when it gets hot. This does not affect the flavor but some people may consider it visually unappealing. If you want to reduce the chance of curdling the milk, you can use either evaporated milk or heavy cream instead of reduced-fat milk.

Steps:

• Preheat oven to 350 degrees.
• While the oven preheats, cook the egg noodles according to the package directions.
• Place your noodles and chicken in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
• Combine soup, sour cream, and veggies in a small bowl. Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan. Cover and bake for 30 minutes (or freeze for baking at another time).

Steps:

• Mix everything but cheese together.
• Spread in a casserole dish.
• Spread cheese over and bake 350' 25 minutes.

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.