EASY CHICKEN CASSEROLE
Steps:
- Preheat oven to 350 degrees.
- In a medium size bowl mix together all ingredients.
- Pour into a greased casserole dish
- Bake for 1 hour.
CHICKEN NOODLE SOUP
Make and share this Chicken Noodle Soup recipe from Food.com.
Provided by MizzNezz
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pot.
- Sauté the celery, carrot and onion for 5 to 10 minutes.
- Add thyme, poultry seasoning, chicken broth and bouilion.
- Bring to a boil.
- Add noodles and chicken and cook on low for 20 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 304.8, Fat 8, SaturatedFat 2.6, Cholesterol 70.3, Sodium 1085.2, Carbohydrate 32.3, Fiber 2.4, Sugar 3.6, Protein 24.1
CHICKEN NOODLE SOUP
Steps:
- Preheat the oven to 350 degrees.
- Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
- Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
- Season to taste and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
CHICKEN NOODLE SOUP
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
Provided by Mary Cadogan
Categories Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
- Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
- Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
BAKED CHICKEN & NOODLES
Make and share this Baked Chicken & Noodles recipe from Food.com.
Provided by DoryJean54
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer chicken until done & dice.
- Blend soup and milk.
- Add chicken,noodles and parsley.
- Spoon into a buttered and using 1/2 of crumbs sprinkled in 1 quart casserole dish.
- Sprinkle rest of crumbs on top.
- Bake at 375* for 25 minutes.
- Serves 4.
Nutrition Facts : Calories 270.1, Fat 10, SaturatedFat 2.9, Cholesterol 58.9, Sodium 647.2, Carbohydrate 29.1, Fiber 1.2, Sugar 0.6, Protein 15.4
CHICKEN NOODLE SOUP BAKE
This is a little recipe I cooked up, it's just like creamy chicken noodle soup but in a casserole form. Delicious AND good for you!
Provided by catercow
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F--cook egg noodles according to directions. When done, place in greased 2 qt baking dish.
- Cook peas and carrots in boiling water for 3 minutes--drain.
- Prepare half of the Pesto sauce mix.
- Add peas, carrots, and chicken to sauce and stir.
- Spoon over noodles, sprinkle with chives and parsley and bake 15 minutes.
Nutrition Facts : Calories 632.7, Fat 10.1, SaturatedFat 2.7, Cholesterol 148.3, Sodium 194.9, Carbohydrate 96.4, Fiber 8.4, Sugar 8.5, Protein 37.9
CHICKEN NOODLE SOUP BAKE
This no-boil noodle casserole combines all of your favorite chicken noodle soup flavors into a one-pan dinner. Listen to me explain briefly about how to make this delicious casserole, with some great tips along the way, by clicking the play button below: [sc name="chixnoodlesoupbakerotd"][/sc]
Provided by Christine Pittman
Categories Entrée
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F.
- In a 9×12-inch baking dish add egg noodles, carrots, celery, onion, and chicken.
- In a large bowl whisk together chicken stock, milk, butter, flour, salt, onion powder, and thyme until no flour lumps remain. Pour mixture over egg noodles, stir to combine and evenly distribute ingredients.
- Cover baking dish tightly with aluminum foil so that no steam can escape. Place pan in oven. Bake 30 minutes.
- Remove pan from oven, remove aluminum foil and set aside. Stir noodles to redistribute.
- Cover the pan with aluminum foil and place into oven for 10 minutes more.
- Remove pan from oven, discard aluminum foil. Stir noodles. Let stand 10 minutes before serving, sauce will continue to thicken.
- Serve warm topped with crushed crackers.
Nutrition Facts : Calories 553 calories, Sugar 5.1 g, Sodium 860.2 mg, Fat 17.4 g, SaturatedFat 7.1 g, TransFat 0.2 g, Carbohydrate 59.4 g, Fiber 4 g, Protein 39.3 g, Cholesterol 151.5 mg
CHICKEN BROCCOLI NOODLE BAKE
This is a family favorite recipe that is quick and easy enough for me to prepare after work. I also like to prepare this dish in disposable foil pans to give to new mothers or anyone in need of comfort food.
Provided by Hey Jude
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles in boiling, salted water until almost tender, drain.
- Mix soup and milk, add to noodles and season to taste with salt and pepper.
- In a 2 qt casserole, arrange 1/3 of the noodles, top with all of the broccoli.
- Top with 1/3 of the noodles, then with all of the chicken.
- Cover with remaining noodles.
- Mix butter with bread crumbs and sprinkle over the top.
- Bake uncovered at 350° until brown and bubbly, about 30 minutes.
CHICKEN NOODLE SOUP CASSEROLE
Make and share this Chicken Noodle Soup Casserole recipe from Food.com.
Provided by alyseepoo
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- In small saucepan cook soup mix in water.
- In medium saucepan, melt butter. Blend in flour and pepper.
- Gradually stir in hot soup and cook until thickened. Add chicken. Fold in peas and onions.
- Turn into a 1 1/2-quart casserole.
- Top with bread crumbs. Bake for 15 minutes.
Nutrition Facts : Calories 438.9, Fat 20.7, SaturatedFat 4.9, Cholesterol 76.2, Sodium 728.8, Carbohydrate 32.9, Fiber 2.8, Sugar 3.6, Protein 28.7
CREAMY CHICKEN NOODLE BAKE
I got this recipe off a bag of egg noodles. I typically assemble the casserole in advance and have kept it in my freezer for 1-2 months. You may want to add some additional salt and pepper to taste.
Provided by FCR Gal
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Prepare noodles according to package directions; drain.
- Dissolve bouillon cubes in hot water and reserve.
- In saucepan, melt butter or margarine; stir in flour and seasonings.
- Slowly add reserved water.
- Cook and stir over low heat until thickened.
- Add remaining ingredients and noodles, tossing gently to mix.
- Pour into a greased 13x9x2-inch pan.
- Bake for 35-45 minutes or until hot and bubbly.
- Refrigerate any leftovers.
Nutrition Facts : Calories 442, Fat 19.9, SaturatedFat 9.5, Cholesterol 132.8, Sodium 1049.4, Carbohydrate 34.1, Fiber 1.8, Sugar 1.3, Protein 30.3
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