Chicken And Cheese Noodle Bake Recipe 455

CHICKEN CHEESE NOODLE CASSEROLE

Steps:

• In a large bowl, combine soup, miracle whip and lemon juice.
• Add the chicken, onion, peppers and 1/2 cup of monterey jack cheese and 1/2 cup cheddar cheese; mix well.
• Add noodles and toss to coat.
• Transfer to a greased 2 qt.
• baking dish.
• Bake uncovered at 350 degrees for 30-35 minutes.
• Sprinkle with remaining cheeses.
• Bake 10 minutes longer or until vegetables are tender and cheese is melted.

CHICKEN & CHEESE NOODLE BAKE

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper., Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. 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. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing covered time to 40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 °F. Grease 9 x13 inch baking dish.
• In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream, soup, and noodles into cheese mixture. Stir until the noodles are coated with mixture.
• Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
• Remove from oven and let cool slightly before serving.

CHICKEN AND CHEESE NOODLE BAKE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the chopped vegetables and garlic in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees F for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

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.

CHEDDAR CHEESE CHICKEN PASTA BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
• Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
• Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

CHICKEN AND CHEESE NOODLE BAKE RECIPE - (4.5/5)

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper. 2. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheeses. Cover and bake at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. 3.To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.Yield: 2 casseroles (6 servings each).

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 BAKE

Steps:

• Cook noodles in boiling water until done and drain.
• In large skillet, saute carrots, celery, and onions till tender.
• Stir in soups, milk, and cheese.
• Cook, stirring constantly until cheese is melted.
• In a large bowl, mix noodles. cheese sauce mixture, mushrooms, chicken, sauted vegetables, and seasonings (to taste).
• Pour into a sprayed 3 quart (or 13 X 9) baking pan and even out.
• Sprinkle with bread crumbs over the top.
• Bake in preheated oven for 30 minutes or until hot.
• Serve with hot rolls.