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
CHICKEN NOODLE CASSEROLE
Another "go to" recipe for me - the kids love it. I often assemble the night before and have one of my kids or the hubby put it in the oven the next day. I used Reams Golden Ribbons frozen egg noodles. The milk measurement is an estimate since I usually just pour some in. You can also add buttered croutons or breadcrumbs to this just before putting it in the oven. For the make ahead crowd - I often cook the chicken up over the weekend, cool and put in the freezer with the bag of egg noodles.
Provided by PamMal
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 559.4, Fat 13.9, SaturatedFat 5.4, Cholesterol 115.8, Sodium 845.1, Carbohydrate 88.9, Fiber 3.8, Sugar 2.5, Protein 19.5
CHICKEN NOODLE CASSEROLE
My husband's favorite meal ever is Tuna Noodle Casserole. I didn't have and tuna on hand when I went to make this, so I used chicken and put an italian twist on it.
Provided by Mrs. Regan
Categories Chicken
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions.
- Heat oil in a frying pan while you season each side of the chicken tenders with salt and pepper, Italian seasoning, garlic salt, and onion powder. When oil is hot, add half of the chicken tenders. Brown on one side 2-3 minutes, and flip. Cook until both sides are golden grown and chicken is just cooked through.
- Remove cooked tenders to a paper towel-lined plate. Add a little more olive oil to pan if necessary and let it come back to temperature. Add remaining chicken tenders and cook til those are golden on each side.
- Place onto paper towel-lied plate. While chicken rests, add diced zucchini to pan and heat through, stirring frequently. De-glaze the pan with dry sherry, and turn heat down to medium. Add cream of mushroom soup to the pan and heat through, stirring occasionally. Lower heat to low and simmer.
- Dice the chicken into one inch cubes and toss together with the cooked and drained noodles.
- Add cheese and milk together slowly with the soup mixture (if you mix the cheese in too quickly it will clump together). Start with 1/2 cup of milk and add more if you want a creamier consistency.
- Mix noodles, chicken, and sauce together and pour into a baking dish.
- Combine Parmesan and bread crumbs and spread evenly on top of casserole.
- Bake in a 375 degree oven for about 45 minutes, or until top is golden brown and edges are bubbly.
Nutrition Facts : Calories 687.3, Fat 18.6, SaturatedFat 7.5, Cholesterol 124.9, Sodium 887.9, Carbohydrate 101.5, Fiber 5, Sugar 5.2, Protein 28.4
CHICKEN NOODLE CASSEROLE
Make and share this Chicken Noodle Casserole recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook noodles according to pkg instructions.
- Saute onion and garlic in oil for 1 minute.
- Add chicken and cook and stir for 2 minutes.
- Add broth, carrots, potatoes, celery and sage.
- Set aside.
- In saucepan, melt butter; add flour, salt and pepper.
- Add milk, slowly.
- Cook and stir 3 minutes.
- Remove from heat; add cheddar cheese, stir until smooth.
- Mix with the chicken mixture; stir in drained noodles.
- Place in greased 3 qt casserole.
- Bake at 375* for 50 minutes.
Nutrition Facts : Calories 736.1, Fat 40.5, SaturatedFat 19.2, Cholesterol 172.4, Sodium 593, Carbohydrate 57.1, Fiber 3.3, Sugar 3.2, Protein 35.4
CHICKEN NOODLE CASSEROLE
Steps:
- Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
- Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
- In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
- In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
- Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
- Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
- Put the chicken breast in a medium pot and cover with 5 cups of water.
- Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
- Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
- In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
- Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
- Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
CHICKEN NOODLE CASSEROLE
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
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.
CHICKEN NOODLE CASSEROLE WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/4 cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside.
- In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and 1/2 teaspoon each salt and pepper until smooth. Fold in half of the Monterey Jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish.
- Combine the crushed crackers and remaining Monterey Jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Sugar 13 grams, Protein 37 grams, Fiber 7 grams, Carbohydrate 62 grams, Sodium 1163 milligrams, Cholesterol 230 milligrams, SaturatedFat 24 grams, Fat 48 grams, Calories 800
CHICKEN NOODLE CASSEROLE
This is adapted from a Taste of Home cookbook. It's a little labor intensive but my family absolutly loves it. I often double it and freeze one of the casseroles for later to save time. Yummy!
Provided by GoodGrubCook
Categories Chicken
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. In a large skillet, sauté the red pepper, onion, celery and garlic in butter until tender. Add mushrooms; cook 1-2 minutes longer or until tender. Remove vegetables with a slotted spoon; set aside. Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in half and half. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
- In a large bowl, combine the chicken, salt, noodles, vegetable and cheese sauce; mix well. Transfer to an ungreased 3 qt baking dish. Combine topping ingredients. Sprinkle over top.
- Cover and bake at 350°F for 20 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly.
Nutrition Facts : Calories 517, Fat 28.9, SaturatedFat 14.7, Cholesterol 162.1, Sodium 667.3, Carbohydrate 28, Fiber 1.5, Sugar 2, Protein 35.5
CHICKEN NOODLE CASSEROLE
Make and share this Chicken Noodle Casserole recipe from Food.com.
Provided by Denise in NH
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine the first five ingredients.
- Fold in noodles and chicken (1 cup) diced cooked chicken.
- Pour into a 1 1/2 quart baking dish.
- Sprinkle with cheese.
- Bake uncovered At 350 for 30 minutes until bubbly.
Nutrition Facts : Calories 424.3, Fat 22.7, SaturatedFat 11, Cholesterol 93.9, Sodium 1216.5, Carbohydrate 29.6, Fiber 1.7, Sugar 3.5, Protein 25.2
CHICKEN NOODLE CASSEROLE
Make and share this Chicken Noodle Casserole recipe from Food.com.
Provided by hungrykitten
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute onion and garlic in 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 heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
- Transfer to a 3 quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly.
Nutrition Facts : Calories 386.2, Fat 15.5, SaturatedFat 8, Cholesterol 107, Sodium 638.1, Carbohydrate 29, Fiber 2.1, Sugar 4.9, Protein 31.5
CHICKEN NOODLE CASSEROLE
A quick, easy, and cheap meal idea that came directly from the kitchen of a college student. This meal can be low-fat and delicious.
Provided by Heather Eslick
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil egg noodles according to package.
- In a 9x13 dish, mix together noodles, chicken, cream soup, and water.
- Sprinkle cheddar cheese on top of mixture.
- Bake in the oven at 350 until cheese is melted.
Nutrition Facts : Calories 228.5, Fat 18.8, SaturatedFat 12, Cholesterol 59.5, Sodium 352.7, Carbohydrate 0.7, Sugar 0.3, Protein 14.1
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