CREAMY CHICKEN NOODLE CASSEROLE
An easy weeknight meal for busy families that combines chicken breast with creamy noodles, fresh peas and oodles of melted cheese. This will be a family favourite and a regular on your weekly meal rotation!
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Cook the egg noodles in a large pot of boiling water according to the package directions. Strain and set aside.
- In a small bowl, melt 1 tbsp of the butter. Stir in the bread crumbs and set aside.
- Dice the chicken breast into bite-size pieces. Heat the olive oil in a large skillet on medium heat and add the chicken pieces. Cook the chicken until it is evenly browned and cooked through, about 8 minutes. Transfer the chicken to a plate lined with a piece of paper towel; set aside.
- Add 1 tbsp of the butter to the skillet and add the onions and celery. Cook until the onions are translucent and beginning to soften, about 3 minutes.
- Stir in the soup, half and half and shredded cheese. Mix on low heat until well combined and the cheese is beginning to melt. Stir in the chicken, noodles and peas.
- Pour the noodle mixture into a deep dish pie plate and crumble the bread crumb mixture on top.
- Bake for 30 minutes, serve immediately. Store leftovers in the refrigerator.
Nutrition Facts :
CREAMY CHICKEN NOODLE CASSEROLE
This is a "kid pleasing" recipe that will help them eat their veggies! This recipe comes from a resource at my local grocery store.
Provided by D. Todd Miller
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook egg noodles according to package directions. Drain and set aside.
- Heat butter in medium saucepan. Saute onions until transparent, approximately 4-5 minutes.
- Add chicken, vegetables, soups, milk, and seasonings. Cook over medium heat until broccoli is tender.
- Add cooked egg noodles and mix until thoroughly blended.
- Spread into a greased 9 x 12 baking dish. Cover.
- Bake at 350 degrees F for 20 minutes.
- Top with cheese and bake an additional 10 minutes.
CREAMY CHICKEN AND NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
- Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.
CREAMY NOODLE CASSEROLE
My husband, Ronald, works long hours and frequently doesn't arrive home until past 7 p.m. This casserole is ideal for those late nights-it's just as tasty after it's been warmed in the microwave. -Barb Marshall, Pickerington, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook until noodles are tender, 5-10 minutes longer. , Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add broth or milk if necessary.
Nutrition Facts : Calories 428 calories, Fat 20g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 1087mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
CHICKEN NOODLE CASSEROLE
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
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
CREAMY CHICKEN AND NOODLE CASSEROLE RECIPE
A quick and easy creamy pasta dish loaded with chicken and veggies.
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Cut into bite size pieces and place in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
- Combine soup, sour cream, vegetables of your choice. Pour mixture over chicken
- In a separate bowl, combine crushed cornflakes and melted butter and sprinkle over the top of the chicken mixture.
- Cover and bake for 30 minutes (or freeze for baking at another time).
- Serve over cooked pasta.
Nutrition Facts : Calories 343 kcal, Carbohydrate 30 g, Protein 22 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 77 mg, Sodium 529 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
FAVORITE CREAMY CHICKEN CASSEROLE
I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.
Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
CHEESY CHICKEN & NOODLE CASSEROLE
Cheesy with cream cheese, cheddar and Parmesan, this easy chicken and noodle casserole has a prep time of just 20 minutes. Comfort food at its finest!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Cook noodles in large saucepan as directed on package, omitting salt and adding peas to the boiling water the last minute. Meanwhile, microwave cream cheese, milk, onion powder and thyme in microwaveable bowl on HIGH 1-1/2 to 2 min. or until cream cheese is melted and mixture is well blended, stirring after 1 min.
- Drain noodle mixture; place in 3-qt. casserole sprayed with cooking spray. Add cream cheese sauce, chicken, mushrooms and 1 cup shredded cheese; mix well. Top with remaining shredded cheese. Spread bread with butter; sprinkle with Parmesan. Cut diagonally into quarters; arrange on top of casserole.
- Bake 25 to 30 min. or until bread is golden brown and casserole is heated through.
Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 125 mg, Sodium 510 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 4 g, Protein 27 g
NO YOLKS® CREAMY CHICKEN NOODLE CASSEROLE
A comforting and delicious casserole featuring chicken, veggies, tons of cheese and of course always smooth, firm and delicious NO YOLKS® Noodles.
Provided by NO YOLKS(R)
Categories Trusted Brands: Recipes and Tips NO YOLKS®
Time 53m
Yield 6
Number Of Ingredients 16
Steps:
- Combine topping ingredients and set aside.
- Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, carrots, onions and garlic powder for 3-4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese, Parmesan and noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1-2 minutes, or until mixture begins to thicken. Fold in chicken.
- Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 44.6 g, Cholesterol 59.2 mg, Fat 16.5 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 7.7 g, Sodium 1057 mg, Sugar 3.8 g
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
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