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 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.
CHICKEN, MUSHROOM, AND NOODLE CASSEROLE
Make and share this Chicken, Mushroom, and Noodle Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°; in a saucepan over med-high heat, melt the butter.
- Add in the onions, mushrooms, and celery; saute until tender, about minutes.
- Add in the flour and stir until bubbly; add in the stock, milk, thyme, salt, and pepper; stir until thickened, about 2 minutes; taste and adjust with salt and pepper.
- Put the noodles and chicken in a lightly sprayed or oiled 2 quart casserole; add the mushroom sauce and mix well.
- Top with cheese; bake, uncovered, until bubbly, 25-30 minutes.
- Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 275.6, Fat 10.7, SaturatedFat 5.9, Cholesterol 55.8, Sodium 440.5, Carbohydrate 36.8, Fiber 1.9, Sugar 3.9, Protein 8.2
CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS
Categories Chicken Dairy Leafy Green Mushroom Pasta Poultry Bake Kid-Friendly Back to School Dinner Casserole/Gratin Spinach Winter Potluck Noodle Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.
- Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)
- Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.
- Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.
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