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
CHICKEN NOODLE CASSEROLE
Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! -Kay Pederson, Yellville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer. , Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Fat 34 g fat (12 g saturated fat), Cholesterol 143 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 47 g carbohydrate, Fiber 2 g fiber, Protein 32 g protein.
GREAT-AUNT NINA'S NOODLES AND CHICKEN
To a slow cooker chicken, I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.
Provided by Diana Hagewood Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 8h30m
Yield 12
Number Of Ingredients 14
Steps:
- Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
- In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
- Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
- When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 10.9 g, Cholesterol 146.6 mg, Fat 26.1 g, Fiber 0.7 g, Protein 32.3 g, SaturatedFat 7.6 g, Sodium 377.3 mg, Sugar 1.6 g
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
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