Zippy Chicken Noodle Casserole Recipes

Steps:

• Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

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.

Steps:

• In a large bowl, stir together the soup, mayonnaise, and lemon juice until well mixed.
• Add the remaining ingredients except for the crumbs, and GENTLY stir until combined.
• Pour into a lightly greased casserole dish, then top with potato chips or buttered crumbs.
• Bake at 350 degrees Fahrenheit, about 30 minutes or until hot throughout, and golden brown on top.
• If you like, you can make it in your microwave oven, rather than bake it in the oven.
• Here are the changes: Since I'm not going to be baking it, which would soften the veggies a bit, I microwave the onion and peppers in a glass measuring cup for just a couple minutes to make sure they're going to be tender enough in this dish.
• (Alternately, you could saute them on top of the stove) Then I combine as above, and put it in a microwaveable dish with a cover.
• I heat it on 70% for about 10 minutes, to get it hot and bubbly.
• Of course, this may take longer or shorter in your microwave, depending on starting temperature of ingredients, and the wattage of your oven.
• The last time I made this was for a church potluck dinner.
• I doubled it.
• The only thing large enough to hold it was my 5 quart crockpot, so I took out the removeable stoneware crock, greased it& filled it up.
• Mine has a glass lid, so I covered it with that and stuck the crock in the microwave oven.
• (Micro-cooking in a slow-cooker crock, stand back so you don't get sucked into the time warp!) If yours has a plastic lid, I take no responsibility if you melt it in the microwave.
• After it was good and hot, I plopped it into the electric jacket-thingy part of the crockpot cooker.
• I'm sure there's a technical name for it, but I don't know it.
• I had plugged it in and set it on low, so it was nice and warm already.
• I use a couple heavy rubber bands stretched across the handles to secure the lid.
• This whole thing I slid into a box I keep on hand for just this purpose, and cover with a towel, tucked around it.
• The crockpot fits snugly and no worries about it tipping over in the car.
• A friend once spilled an entire crockpot of french onion soup all over the floor of her minivan.
• I try to learn from OTHER people's mistakes!