Bakedchickennoodles Recipes

EASY CHICKEN NOODLE CASSEROLE

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.

CREAMY CHICKEN NOODLE BAKE

Steps:

• Cook noodles according to package directions. , Meanwhile, preheat oven to 350°. In a Dutch oven, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in chicken, gravy and pimientos., Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13x9-in. baking dish. , Cover and bake 30-35 minutes or until bubbly. Combine cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, 10 minutes longer or until golden brown. Let stand 10 minutes before serving.

BAKED CHICKEN & NOODLES

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.

DRUNKEN CHICKEN NOODLES

Steps:

• Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
• Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
• Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.

CHICKEN NOODLE CASSEROLE I

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.

CHICKEN NOODLE SOUP BAKE

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.

OLD-FASHIONED CHICKEN AND NOODLES

Steps:

• In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
• While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
• Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix all the ingredients except the noodles.
• Bring to a boil, then stir in the noodles.
• Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally.
• This can also be done in a crock pot.
• I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles.
• Cook for 2 to 4 hours on low heat.

HARISSA BACON BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cook bacon in a large skillet over medium heat until browned and crisp, about 10 minutes. Remove bacon and drain on paper towels. Reserve 1/2 tablespoon bacon drippings in the skillet.
• Cook onion in reserved drippings over medium-low heat until starting to soften, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes more.
• Stir beans, harissa sauce, water, raisins, dates, cumin, and cooked bacon into the skillet. Pour into an 8-inch square baking dish.
• Bake in the preheated oven, covered, until heated through and bubbly, about 40 minutes. Stir gently before serving and top with parsley and jalapeno slices.