Campbells Hearty Chicken Noodle Casserole Recipe 35 Food

CHICKEN NOODLE CASSEROLE

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.

HEARTY CHICKEN & NOODLE CASSEROLE

Steps:

• 1. Pre heat oven to 400 degrees. Stir soup, milk, black pepper, parmesan cheese, vegetables, chicken, and noodles in a large bowl. Pour mixture in a greased 1 1/2 qt. casserole.
• 2. Bake in oven for 25 minutes, or until hot. Stir. Top with cheddar cheese, and serve with a nice green salad. Options: 1. omit cheese, and top with 1/2 cup french fried onions from a can. 2. Use 2 cups cooked, and drained, corkscrew pasta instead of noodles.

HEARTY CHICKEN NOODLE CASSEROLE

Steps:

• In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well., Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

HEARTY CHICKEN AND NOODLE CASSEROLE

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.

CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles according to package directions. Drain.
• Melt butter in frying pan. Add cubed chicken, salt and pepper. Saute until brown and completly cooked. I always brown this up quite a bit otherwise the casserole can be bland.
• Coat casserole dish with non-stick cooking spray. Combine ingredients. You may top with buttered croutons or breadcrumbs if desired.
• Bake covered at 350 for 45 minutes. If using croutons or breadcrumbs remove cover when there are approx 10 minutes left to bake.

HEARTY CHICKEN & NOODLE CASSEROLE

Steps:

• Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken and noodles in 1 1/2 quart casserole.
• Bake at 400 degrees for 25 minutes or until hot.
• Stir.
• Top with cheddar cheese.

CHICKEN NOODLE CASSEROLE

Steps:

• Stir soup, milk, peas, chicken and noodles in a 1/2-qt casserole dish.
• Bake at 400°F for 20 minutes, or until hot. Stir.
• Mix bread crumbs with butter in a cup and sprinkle over chicken mixture.
• Bake for 5 minutes or until golden brown.