Chicken Egg Noodle Casserole Food

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CHICKEN PAPRIKA EGG NOODLE CASSEROLE RECIPE



Chicken Paprika Egg Noodle Casserole Recipe image

Grab a fork and a spoon and get ready to dig into this cozy, comforting chicken paprika egg noodle casserole. This one-pot dish is packed full of flavor and ready in just 1 hour!

Provided by LifeMadeSimpleTeam

Categories     Casseroles

Time 55m

Number Of Ingredients 21

4 tbsp unsalted butter
1 cup cremini mushrooms (sliced)
1 yellow onion (diced)
1/2 red bell pepper (diced)
1 celery stalk (chopped)
3 cloves garlic (minced)
1 tbsp paprika
3 tbsp flour
4 cup low-sodium chicken broth
3 tbsp tomato sauce
1 tomato (chopped)
1 bay leaf
1 tbsp fresh parsley (minced, divided)
1/4 tsp fresh thyme (minced*)
1/2 tsp salt
1/4 tsp black pepper
1 (8 oz) bag egg noodles
1/4 cup half and half
1/2 cup low-fat sour cream
2 cup rotisserie chicken
1/4 cup grated parmesan

Steps:

  • Preheat oven to 350 degrees.
  • In a large pot or Dutch-oven set over medium heat, melt the butter. Add the mushrooms and brown, about 4-5 minutes. Add the onion, bell pepper, celery and garlic, saute for about 4 minutes. Sprinkle the paprika and toast until fragrant. Add the flour and cook until a thick paste forms, taking care not to burn. Slowly pour in the chicken broth and whisk until a slightly thick broth forms. Add the tomato sauce, tomato, bay leaf, half of the parsley, thyme, salt and pepper. Bring mixture to a boil, add the noodles, cover and reduce heat to a low simmer. Cook until the noodles are tender, about 8-10 minutes.
  • Turn the heat off, stir in the heavy cream, sour cream and chicken. Top with parmesan and place into the oven to bake for 15-20 minutes. Remove and garnish with remaining parsley. Allow to rest for 8 minutes before serving.

Nutrition Facts : ServingSize 6 serving, Calories 189 kcal, Carbohydrate 12 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 368 mg, Fiber 1 g, Sugar 3 g

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

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

6 tablespoons unsalted butter, plus more for greasing dish
Kosher salt
12 ounces extra-wide egg noodles
10 ounces white mushrooms, halved or quartered
Freshly ground pepper
1/3 cup all-purpose flour
1 1/2 cups frozen pearl onions, thawed
1 medium carrot, halved lengthwise and sliced thinly across
1 large stalk celery, sliced thinly
2 sprigs fresh thyme
1/2 cup dry white wine or vermouth
4 cups chicken broth
1 cup heavy cream
2 cups shredded rotisserie chicken, skin and bones discarded
2 tablespoons chopped parsley
1 cup shredded Gouda (about 4 ounces)

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.

THE ULTIMATE CHICKEN AND NOODLE CASSEROLE



The Ultimate Chicken and Noodle Casserole image

Time 1h

Number Of Ingredients 10

- 2 cups of cooked egg noodles
- 2 cups of chicken, cooked and shredded
- 2 cups of corn (you can use fresh, frozen, or canned)
- 1 cup of milk
- 2 10oz cans of cream of chicken soup
- 1 onion, diced
- 1 tbsp of minced garlic
- ½ cup of shredded cheese (I use cheddar, but any cheese will do)
- ¾ cup of french-fried onions
- Salt and pepper to taste

Steps:

  • Preheat your oven to 350 degrees Fahrenheit.
  • While the oven is preheating, grease a 9 by 13 baking dish with cooking spray.
  • In a medium bowl, mix the cooked egg noodles, shredded chicken, corn, milk, cream of chicken soup, onion, garlic, cheese (add extra if you like it extra cheesy!) bacon, and add salt and pepper to taste.
  • Pour the chicken mixture into your greased pan.
  • When the oven is preheated, place the pan into the oven and bake for approximately 30 minutes.
  • Remove from the oven and serve the ultimate chicken warm and enjoy!

Nutrition Facts : Calories 234 calories, Carbohydrate 140 grams carbohydrates, Fat 22 grams fat, Protein 35 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, TransFat 2 grams trans fat

CHICKEN & EGG NOODLE CASSEROLE



Chicken & Egg Noodle Casserole image

A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

6 cups uncooked egg noodles (about 12 ounces)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken breasts
1 cup crushed Ritz crackers (about 20 crackers)
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

CHICKEN AND NOODLE CASSEROLE



Chicken and Noodle Casserole image

This is a great one-dish meal that's delicious and filling.

Provided by Charisa Fleming

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Yield 8

Number Of Ingredients 11

2 boneless chicken breast halves, cooked and cubed
1 (16 ounce) package wide egg noodles
1 (15 ounce) can mixed vegetables
1 cup frozen broccoli
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of broccoli soup
¼ teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
½ cup milk
2 cups shredded Colby cheese

Steps:

  • Cook noodles according to package directions. Drain.
  • In a 2 quart saucepan, mix cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme. Cook over medium heat until broccoli is cooked. Mix with egg noodles. Spread into a greased 9 x 13 inch pan. Cover.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes. Cover with Colby cheese, and bake uncovered for an additional 15 minutes.

Nutrition Facts : Calories 464.3 calories, Carbohydrate 54.4 g, Cholesterol 98.7 mg, Fat 15.8 g, Fiber 5.4 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1089.1 mg, Sugar 3.4 g

CHICKEN DIVAN EGG NOODLE CASSEROLE



Chicken Divan Egg Noodle Casserole image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 20

1 generous bundle broccolini, trimmed and cut into 2-inch pieces or 1 small head broccoli, trimmed and cut into small, thin stalks and florets
Salt
2 pieces boneless, skinless chicken breast, fat removed
1 medium onion
2 fresh bay leaves
1 pound extra-wide egg noodles
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons butter
2 rounded tablespoons flour
2 cups whole milk
Freshly ground black pepper
Freshly grated nutmeg
A few sprigs fresh thyme, leaves removed and chopped
2 egg yolks
1 cup white or whole wheat panko (Japanese) bread crumbs
1 cup shredded Gruyere cheese
1/2 cup shredded Parmigiano-Reggiano cheese
A handful fresh flat-leaf parsley, finely chopped

Steps:

  • Place a large pot of water on to boil for egg noodles and broccolini. Salt the water and cook the broccolini until tender. Remove to a plate. When the broccolini is cool enough to handle chop it into bite-size pieces.
  • Place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves. Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken 10 to 12 minutes.
  • Meanwhile, heat the extra-virgin olive oil in skillet over medium heat and saute the onions and garlic until tender, 8 to 10 minutes. Add the broccolini to the pan and season with salt and pepper. Turn the heat off pan.
  • While the onions cook, heat the butter in a medium saucepot over medium heat, whisk in flour 1 minute then whisk in the milk and season with salt, pepper, freshly grated nutmeg, and thyme. Thicken 5 minutes then whisk in a little of the sauce to the egg yolks to combine, then add the egg yolks back to the sauce and whisk to combine, turn heat down to the lowest setting.
  • Cook's Note: If sauce becomes too thick, add a splash of chicken poaching liquid and turn off the heat.
  • Shred the poached chicken with forks or dice poached chicken into small, bite-size pieces.
  • Preheat the broiler.
  • To the large pot of boiling water, add the egg noodles. Cook the noodles according to package directions for al dente. Drain the noodles very well and add them back to the hot pot. Stir in the broccolini, chicken, and sauce, and then transfer to a casserole dish. Place the casserole in the middle of the oven and broil 3 to 5 minutes until bubbly and brown. Cool and store for make-ahead meal.
  • To serve the casserole, heat the oven to 375 degrees F. Mix together the panko, Gruyere, Parm, and parsley. Place the casserole on a baking sheet in upper half of the oven and bake 30 minutes, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top.

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

Comfort your tummy with this dreamy bake of chicken, cream of mushroom soup, cream of chicken soup, sour cream and tender egg noodles. Cracker crumbs sauteed in butter makes a deliciously crunchy topping.

Provided by CHEF GRPA

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
6 ounces egg noodles
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream
salt
ground black pepper
1 cup crumbled buttery round cracker
1/2 cup butter

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*F. for about 30 minutes, until heated through and browned on top.
  • My Note: I couldn't help but tweak it a little since there was such great opportunity for flavor enhancement. Sometime I added a couple of cloves of garlic, 2 stalks of finely diced celery, and 1/2 of a small onion, also finely diced. I also added about 1/2 teaspoons of thyme, and about 1/2 bag of frozen mixed vegetables. I increased the cooking time to about 45-50 minutes, so that the added vegetables would get cooked. The last thing I changed was I added about 3/4 can of milk to the soup mixture to give it a little moisture so it wouldn't dry out.
  • Update: I sprinkled the chicken w/kosher salt & fresh ground pepper and spinach & herb seasoning that I get from Tastefully Simple -- but you could use any herbs you like. Then I browned it over fairly high heat in butter and olive oil, removed the chicken and set aside. Added about 1/2 cup chicken broth to the pan and scraped up all those yummy bits, then added the chicken back to the pan and covered & cooked till done. Remove chicken and reduce broth by half (1/4 cup). I cooked the noodles in water and the remaining chicken broth from the can, drained & added the cut chicken to the noodles. Mixed cr. of chicken w/ herbs soup & mush soup w/ sour cream & added the reduction. Mixed that w/ a little more herb seasoning. Added chicken & noodles & combined well. Topped w/ shredded cheddar and cracker crumb mixture. WOW! My son ate 3/4 of the casserole and my grandchildren LOVED it! A definite add to the rotation!

Nutrition Facts : Calories 541.3, Fat 34.4, SaturatedFat 16.9, Cholesterol 138.9, Sodium 1050.7, Carbohydrate 33.8, Fiber 1.1, Sugar 3.5, Protein 24.3

EASY CHICKEN NOODLE CASSEROLE



Easy Chicken Noodle Casserole image

This easy Chicken Noodle Casserole is topped with a delicious breadcrumb mixture and baked until bubbly!

Provided by Holly Nilsson

Categories     Casserole     Main Course     Pasta

Time 35m

Number Of Ingredients 8

2 cups dry egg noodles
2 cups cooked chicken (diced)
10.5 ounces cream of chicken soup (or cream of mushroom soup)
1/2 cup milk
1 cup frozen peas (or frozen vegetables)
1 tablespoon butter (melted)
2 tablespoons breadcrumbs
1/2 cup cheddar cheese (optional)

Steps:

  • Preheat oven to 425°F.
  • Cook egg noodles al dente (firm) according to package directions. Drain well.
  • Combine egg noodles, chicken, soup, milk, and vegetables in 2qt casserole dish. Top with cheese if using.
  • Combine topping ingredients in a small bowl and sprinkle over the casserole.
  • Bake 20 minutes or until bubbly. Broil 1 minute to brown topping if needed.

Nutrition Facts : ServingSize 1.25 cups, Calories 342 kcal, Carbohydrate 29 g, Protein 30 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 655 mg, Fiber 3 g, Sugar 5 g

CHICKEN NOODLE CASSEROLE I



Chicken Noodle Casserole I image

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

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter

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



Chicken Noodle Casserole image

Packed with flavorful chicken and veggies, this creamy Chicken Noodle Casserole is a quick and easy family dinner that everyone will love!

Provided by Aubrey

Categories     Main Dish

Time 1h

Number Of Ingredients 13

10 ounces egg noodles
1 tablespoon olive oil
1 small yellow onion (peeled and diced)
2 cloves garlic (minced)
12 ounces frozen mixed vegetables (thawed (1 bag))
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
1 cup milk
1/2 cup low-sodium chicken broth
2 cups cooked chicken (chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh parsley (chopped, for garnish)

Steps:

  • Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
  • Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
  • While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
  • Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
  • onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
  • Pour into the prepared baking dish and spread into an even layer.
  • Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
  • Remove from the oven and sprinkle chopped parsley over the top. Serve warm.

Nutrition Facts : Calories 344 kcal, Carbohydrate 51 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 921 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

This cheesy chicken noodle casserole recipe from Paula Deen is a popular comfort food and potluck dish. Ingredients include shredded chicken, egg noodles and cheddar cheese. Prep time is approximately 10 minutes and cooking time takes 45 minutes at 350°F.

Provided by Paula Deen

Categories     cheesy     comfort food     potluck

Time 10m

Yield 6

Number Of Ingredients 11

2 cups cooked and shredded chicken
4 cups cooked and drained egg noodles (approximately 2 cups uncooked)
½ cup sour cream
1 cup milk
3 cups grated cheddar cheese
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 clove garlic, minced
½ teaspoon red pepper flakes
1 can cream of celery soup

Steps:

  • Preheat oven to 350 °F. Grease 9 x13 inch baking dish.
  • In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream, soup, and noodles into cheese mixture. Stir until the noodles are coated with mixture.
  • Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
  • Remove from oven and let cool slightly before serving.

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  • Heat the butter in a small skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic and cook an additional minute.


ULTIMATE CHICKEN NOODLE CASSEROLE - BAKING BEAUTY
Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with foil. Spray with non stick cooking spray. In a small skillet, saute onion until transluscent about 5-7 minutes. …
From bakingbeauty.net
5/5 (6)
Total Time 45 mins
Category Main Dish
Calories 521 per serving
  • Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with foil. Spray with non stick cooking spray.
  • In a small skillet, saute onion until transluscent about 5-7 minutes. Add garlic and cook for about 1 more minte.
  • In a large bowl, combine chicken, broth, mayonnaise, cheese, frozen vegetables, and onion/garlic. Fold in noodles.


CREAMY CABBAGE, CHICKEN & EGG NOODLE CASSEROLE | ALBERTA ...
Sauté chicken with diced onion until soft and lightly browned. Add shredded cabbage, thyme, paprika, salt and black pepper. Sauté and stir until cabbage is wilted and beginning to brown. Add vinegar scraping up brown bits and cook until liquid has evaporated. Add cooked potatoes, egg noodles and reserved broth.
From chicken.ab.ca
Servings 4
Total Time 1 hr 10 mins
Estimated Reading Time 1 min
Calories 360 per serving


30 COMFORTING NOODLE CASSEROLE RECIPES | TASTE OF HOME
Chicken & Egg Noodle Casserole A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan
From tasteofhome.com
Estimated Reading Time 5 mins


CHICKEN & EGG NOODLE CASSEROLE RECIPE: HOW TO MAKE IT
Directions. Preheat oven to 350°. Cook noodles according to package directions for al dente; drain. In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top.
From stage.tasteofhome.com
Servings 8
Total Time 50 mins
Category Dinner
Calories 446 per serving


CHICKEN DIVAN EGG NOODLE CASSEROLE : RECIPES : COOKING ...
To the large pot of boiling water, add the egg noodles. Cook the noodles according to package directions for al dente. Drain the noodles very well and add them back to the hot pot. Stir in the broccolini, chicken, and sauce, and then transfer to a flameproof casserole dish.
From cookingchanneltv.com
Servings 6
Total Time 2 hrs 30 mins


CREAMY CABBAGE, CHICKEN & EGG NOODLE CASSEROLE
Sauté chicken with diced onion until soft and lightly browned. Add shredded cabbage, thyme, paprika, salt and black pepper. Sauté and stir until cabbage is wilted and beginning to brown. Add vinegar scraping up brown bits and cook until liquid has evaporated. Add cooked potatoes, egg noodles and reserved broth.
From chicken.ca
Servings 4
Calories 360 per serving


EASY CHICKEN NOODLE CASSEROLE • SALT & LAVENDER
Instructions. Preheat oven to 375F and move the rack to the middle position. Boil a pot of water and cook the egg noodles for 1 minute less than the package directions indicate. Add the broccoli to the pot 2 minutes before the noodles are done. Drain and transfer to a 9x13 casserole dish.
From saltandlavender.com
5/5 (3)
Total Time 50 mins
Category Main Course
Calories 343 per serving


HEARTY CHICKEN & NOODLE CASSEROLE - CAMPBELL SOUP COMPANY
For Golden Onion Chicken & Noodle Casserole, substitute 1/2 cup crushed French fried onions for the Cheddar cheese. For Hearty Chicken Casserole with a Twist, substitute 2 cups cooked rotini pasta for the egg noodles.; Make Ahead Freezer Meal: Assemble as directed (including topping with the cheese), wrap tightly (add a layer of parchment on top under the foil …
From campbells.com
4.1/5 (90)
Total Time 45 mins
Servings 4
Calories 361 per serving


CHICKEN NOODLE CASSEROLE PIONEER WOMAN - HAMDI RECIPES
How To Make Pioneer Woman Chicken Noodle Casserole. Preheat the oven to 375°F. Grease a 3-quart casserole dish with some butter. In a deep pot, Bring salted water to a boil. Boil the egg noodles and cook until al dente, about 5 to 6 minutes.
From hamdirecipes.com
Cuisine American
Total Time 1 hr 40 mins
Category Dinner
Calories 530 per serving


CHICKEN NOODLE CASSEROLE - AMANDA'S COOKIN' - CASSEROLES
While the noodles are boiling chop the chicken and prepare and measure the butter, flour, and spices. Drain the egg noodles and set aside. In the same large pot, melt the butter. Add the flour and cook on medium heat, stirring with …
From amandascookin.com


CHICKEN NOODLE CASSEROLE | RECIPELION.COM
Ingredients 12 ounces Extra Wide Egg Noodles 4 tablespoons Unsalted Butter 1 cup All Purpose Flour 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1 teaspoon Dried Thyme 1 teaspoon Freshly Ground Black Pepper 1 teaspoon Sea Salt 3 cups Low Sodium Chicken Stock 1 cup Milk 1/2 cup Heavy Cream 1 1/2 ...
From recipelion.com


13 CHICKEN CASSEROLE RECIPES WITH EGG NOODLES - FOOD.COM

From food.com


CHICKEN NOODLE CASSEROLE {THE PERFECT COMFORT FOOD} - PAGE ...
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to greased 8 inch cake pan (I used a pie plate like THIS one). Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
From thetaylor-house.com


BEST SITES ABOUT EGG NOODLES RECIPES WITH CHICKEN
Chicken & Egg Noodle Casserole Recipe: How to Make It. RECIPES (2 days ago) 6 cups uncooked egg noodles (about 12 ounces) 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 1 cup sour cream 3/4 cup 2% milk 1/4 teaspoon salt 1/4 teaspoon pepper 3 cups cubed cooked chicken breasts 1 cup crushed Ritz crackers (about 20 …
From great-recipe.com


QUICK CHICKEN NOODLE CASSEROLE - COOKING PROFESSIONALLY
Directions. Step 1. Set your oven to 425 degrees F (218 degrees C). Step 2. Cook the egg noodles al dente following the package directions. Make sure to drain. Step 3. Combine the egg noodles, chicken, soup, milk, and vegetables in a 2-quart casserole dish. Top it …
From cookingprofessionally.com


CHICKEN EGG NOODLE CASSEROLE - ORGANIZED ISLAND
This easy Chicken Egg Noodle Casserole is so easy to make and it is the perfect casserole to make ahead of time. Tender chicken, egg noodles, cheese and vegetables come together in this classic casserole recipe. Chicken noodle casserole is a comforting dinner that your whole family is bound to love.
From organizedisland.com


EASY CHICKEN AND EGG NOODLE CASSEROLE RECIPE - ALL ...
13 Chicken Casserole Recipes With Egg Noodles - Food.com best www.food.com. 13 Chicken Casserole Recipes with Egg Noodles. There's nothing more comforting than a creamy casserole dish, filled to the brim with noodles and sauce. These variations on the chicken noodle casserole contain everything from pimentos to chili, but they all have one thing in …
From therecipes.info


CHICKEN RECIPES WITH EGG NOODLES - GET QUICK FOOD VIDEOS ...
Jan 07, 2021 · bring a pot of water to a boil and cook the noodles according to package instructions chicken recipes with egg noodles. Purchase cooked chicken breast or a whole rotisserie chicken to use in recipes all week long. In a large bowl, whisk soup, sour cream, milk, salt and … 1 day ago · ingredients and variations chicken:
From food-savvy.com


EASY CHICKEN EGG NOODLE CASSEROLE - ALL INFORMATION ABOUT ...
Chicken Paprika Egg Noodle Casserole - Life Made Simple great lifemadesimplebakes.com. Bring mixture to a boil, add the noodles, cover and reduce heat to a low simmer.Cook until the noodles are tender, about 8-10 minutes.Turn the heat off, stir in the heavy cream, sour cream and chicken.Top with parmesan and place into the oven to bake for 15-20 minutes.
From therecipes.info


CHICKEN EGG NOODLE CASSEROLE - RECIPES - PAGE 2 | COOKS.COM
In large bowl: cube bread ... mix. Add diced chicken, eggs, mushroom soup and chicken noodle soup. Mix until well blended. Pour into lightly greased casserole dish. Cover with 1 …
From cooks.com


ALLRECIPES ON TWITTER: "COMFORT YOUR TUMMY WITH THIS ...

From twitter.com


89 EASY AND TASTY CHICKEN AND EGG NOODLE CASSEROLE RECIPES ...
Cheesy Chicken Noodle Casserole. wide egg noodles, uncooked • Olive oil for browning chicken onions and garlic • jar ragu double cheddar sauce + 3/4 ragu jar of half and half. You can use milk, broth, or water. Whatever you have • Salt pepper onion and garlic powders • skinless boneless thighs, or whatever you have, cubed small ...
From cookpad.com


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