CHICKEN NOODLE CASSEROLE RECIPE
Chicken noodle casserole recipe is easy and the best comfort food. Creamy chicken and noodles with cheese make this a casserole everyone will go crazy over.
Provided by Eating on a Dime
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Cook the egg noodles according to package directions.
- In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, and seasonings.
- Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.
Nutrition Facts : Calories 627 kcal, Carbohydrate 55 g, Protein 33 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 141 mg, Sodium 1003 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
COUNTRY CHICKEN CASSEROLE
Provided by Food Network
Time 35m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
- Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
- *Use a combination of cut green beans and sliced carrots.
COUNTRY CHICKEN NOODLE CASSEROLE
Steps:
- 1. I'm using a three cheese blend here. It has mozzarella, colby and monterey jack. Melted butter not pictured. Directions: If you haven't done so already, cook egg noodles and drain well. Preheat oven to 350F degrees. Spray 9x13 baking dish with non-stick cooking spray. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, water, diced onion, shredded cheese and frozen peas and carrots. Stir until combined. Gently stir in cooked egg noodles. Pour in baking dish. Sprinkle top with bread crumbs. Pour melted butter evenly over top of bread crumbs. Bake uncovered for about 30-35 minutes until bubbly and top is golden brown. Serve warm.
EASY CHICKEN NOODLE CASSEROLE
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
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
CREAMY ITALIAN CHICKEN NOODLE CASSEROLE
This incredibly easy Creamy Italian Chicken Noodle Casserole is made with basil alfredo sauce, chicken, egg noodles and fresh garlic.
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Boil Reames® frozen egg noodles in a large pot according to package directions. Meanwhile, preheat oven to 350f degrees.
- Drain well. Turn heat off and place noodles back into pot. Stir in alfredo sauce, basil, milk, chicken and garlic. Stir well.
- Pour noodle mixture into uncreased 9x13 baking dish. Crush croutons.
- Sprinkle crushed croutons on top of casserole.
- Cover casserole with aluminum foil and bake at 350f degrees for 20 minutes.
- Then carefully remove foil and cook for an additional 10 minutes (until crouton topping is golden brown).
- Serve with a salad!
Nutrition Facts : Calories 527 kcal, Carbohydrate 58 g, Protein 23 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 148 mg, Sodium 747 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN NOODLE CASSEROLE
Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! -Kay Pederson, Yellville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer. , Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. 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 : Fat 34 g fat (12 g saturated fat), Cholesterol 143 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 47 g carbohydrate, Fiber 2 g fiber, Protein 32 g protein.
COUNTRY CHICKEN CASSEROLE
Make and share this Country Chicken Casserole recipe from Food.com.
Provided by Tearanii
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400º.
- Melt 1/4 cup butter in large saucepan over medium heat.
- Stir in 1/3 cup flour, salt and pepper until smooth.
- Stir in half and half and bouillon granules.
- Cook until thickened and mixture comes to a boil, stirring constantly.
- Stir in chicken and vegetables; cook until thoroughly heated.
- Pour filling into an ungreased 2-quart casserole dish.
- In a small bowl, combine flour, baking powder, butter, cheese and egg; mix with fork or pastry blender until crumbly.
- Crumble topping over chicken mixture.
- Bake at 400º for 20 to 30 minutes or until topping is golden brown and filling bubbles around edges.
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.
SOUTHERN CHICKEN NOODLE CASSEROLE
This is a really yummy Chicken & noodle casserole. Especially good , if you love sauteed mushrooms as I do. I got this recipe from about.com .I highly recommend . Simple, easy and good. I served it with garlic bread and it would be great with a salad too. I used about a breast and a half of left over boneless breast chicken from fried chicken the night before. I omitted the pimientos .
Provided by Desert Mermaid
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions and drain. Meanwhile , in a large skillet , melt butter iover low heat. Saute mushrooms . Blend in flour, stirring until smooth. Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered ( or pammed) 2 1/2 quart casserole , combine noodles, chicken and sauce. Sprinkle parmesan cheese over top . Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.
EASY CHICKEN NOODLE CASSEROLE
It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I'm ready).
Provided by Allrecipes Member
Categories Noodle Casserole
Yield 6
Number Of Ingredients 7
Steps:
- Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!
Nutrition Facts : Calories 545.8 calories, Carbohydrate 28.5 g, Cholesterol 128.5 mg, Fat 26.7 g, Fiber 0.9 g, Protein 45.1 g, SaturatedFat 8.3 g, Sodium 884.1 mg, Sugar 2 g
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- Preheat oven to 375 degrees Fahrenheit. In a Dutch oven cook two-thirds of the celery and onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme and salt to Dutch oven; cook for 2 minutes. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.
- Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside.
- Using a slotted spoon, transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth in Dutch oven; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery and onion to a 3-quart baking dish.
- For sauce, in a bowl whisk together sour cream, flour and garlic powder. Gradually whisk in 1 cup of the hot broth until smooth. Add sour cream mixture to broth in Dutch oven; cook and stir until boiling.
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