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
ZIPPY CHICKEN & NOODLES CASSEROLE
Not your ordinary chicken & noodles, an unexpected ingredient really perks up this dish. What could that secret ingredient be? It happens to be one of my favorite things to sneak into a dish. FRESH LEMON JUICE! You've got to try this one. The lemon juice isn't overpowering; it just brings everything together with a snappy taste that you will love. Yes, it's just as tasty with leftover turkey! And don't worry if this makes too much for dinner. My kids always ask if there's enough left for them to take it in their lunches the next day. Some dishes just don't taste as good when you reheat them, but this one is great!
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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!
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
ZIPPY CHICKEN ENCHILADAS
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. -Julie Moutray, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. 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 : Calories 487 calories, Fat 23g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1001mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.
ZIPPY'S FRIED CHICKEN
I found this recipe on the KaukauTime blog. I haven't tried it yet, but wanted to save it since I miss the taste of Zippy's! Note: The secret of Zippy's Crispy Fried Chicken is the paprika and flour. The paprika and flour will make the chicken crispy without it being overly battered. Adding a bit of cornstarch will make it even more crispier if you prefer it this way. The more paprika you add will also make the chicken darker.
Provided by Pikake21
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and cut up chicken into parts easy for frying.
- Drain and in colander and put in clean mixing bowl and cover with warm water.
- Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken.
- Soak chicken parts for 10 minutes.
- Drain in colander and do not rinse.
- In another mixing bowl add dry ingredients such as flour, garlic powder, paprika, white/black pepper, and MSG.
- Mix with wire whisk or blend in a blender to remove flour lumps.
- Add drained chicken pieces to mixing bowl of dry ingredients.
- Dredge chicken parts well to make sure it covers the whole piece.
- Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.
- Heat canola oil in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces.
- Heat oil to 350-375°F.
- Add chicken in 2 batches.
- Chicken batches will cook for approximately 15mins or until golden brown all over.
- Drain on paper towels and keep in 150°F oven to keep warm.
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