CHICKEN NOODLE CASSEROLE I
Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!
Provided by Dawne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
- In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
- Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 35.5 g, Cholesterol 132.6 mg, Fat 34.2 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 17.7 g, Sodium 894.6 mg, Sugar 2.3 g
CHICKEN & EGG NOODLE CASSEROLE
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
CHICKEN CASSEROLE WITH NOODLES
Creamy and delicious chicken casserole with noodles and vegetables. Easy to make and sure to become a family favorite!
Provided by J.Dayon
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.
- While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.
- Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.
- Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 25.6 g, Cholesterol 101.4 mg, Fat 23.6 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 9.2 g, Sodium 687.6 mg, Sugar 3.4 g
HEARTY CHICKEN AND NOODLE CASSEROLE
Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
- Bake at 400 degrees F for 25 minutes or until hot. Stir.
- Top with the Cheddar cheese.
CHEAP CHICKEN NOODLE CASSEROLE
A mixture of chicken, soup, milk, peas and carrots baked with egg noodles, cheese and bread. My husband hates tuna, so I improvised my mom's tuna casserole recipe. Both he and my brother-in-law love it!
Provided by Caryn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.
- In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.
- Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 45.2 g, Cholesterol 87.9 mg, Fat 17.6 g, Fiber 3.6 g, Protein 31.7 g, SaturatedFat 8.3 g, Sodium 1164.7 mg, Sugar 5.6 g
CHICKEN DIVAN EGG NOODLE CASSEROLE
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Place a large pot of water on to boil for egg noodles and broccolini. Salt the water and cook the broccolini until tender. Remove to a plate. When the broccolini is cool enough to handle chop it into bite-size pieces.
- Place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves. Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken 10 to 12 minutes.
- Meanwhile, heat the extra-virgin olive oil in skillet over medium heat and saute the onions and garlic until tender, 8 to 10 minutes. Add the broccolini to the pan and season with salt and pepper. Turn the heat off pan.
- While the onions cook, heat the butter in a medium saucepot over medium heat, whisk in flour 1 minute then whisk in the milk and season with salt, pepper, freshly grated nutmeg, and thyme. Thicken 5 minutes then whisk in a little of the sauce to the egg yolks to combine, then add the egg yolks back to the sauce and whisk to combine, turn heat down to the lowest setting.
- Cook's Note: If sauce becomes too thick, add a splash of chicken poaching liquid and turn off the heat.
- Shred the poached chicken with forks or dice poached chicken into small, bite-size pieces.
- Preheat the broiler.
- To the large pot of boiling water, add the egg noodles. Cook the noodles according to package directions for al dente. Drain the noodles very well and add them back to the hot pot. Stir in the broccolini, chicken, and sauce, and then transfer to a casserole dish. Place the casserole in the middle of the oven and broil 3 to 5 minutes until bubbly and brown. Cool and store for make-ahead meal.
- To serve the casserole, heat the oven to 375 degrees F. Mix together the panko, Gruyere, Parm, and parsley. Place the casserole on a baking sheet in upper half of the oven and bake 30 minutes, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top.
CHICKEN NOODLE CASSEROLE
This casserole based on a favorite soup will satisfy any comfort food craving. Partially cooking the egg noodles allows them to soak up the flavorful sauce without becoming too soft.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
- Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
- Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
- Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
- Bake until bubbly and brown on top, 40 to 45 minutes.
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CHICKEN AND EGG NOODLE CASSEROLE - THE KITCHEN MAGPIE
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5/5 (7)Total Time 45 minsCategory Main CourseCalories 415 per serving
- Preheat your oven to 350°. Cook the egg noodles according to package directions for al dente; drain and rinse with cold water to stop the cooking process.
- In a large bowl, whisk together the soup, sour cream, milk, green peas, garlic powder, onion powder,salt and pepper until blended. Stir in the chicken and noodles. Transfer to a greased 9x13 inch baking dish.
- In a small bowl, mix together the crushed crackers and butter. Sprinkle over the top of the casserole in an even layer.
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