Chicken And Kluski Noodle Casserole Recipes

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.

BUTTER GARLIC CABBAGE AND KLUSKI NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside.
• Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
• Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
• Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.

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 & EGG NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

KLUSKI-PIEROGI CASSEROLE

Steps:

• Fry bacon until crisp. Remove from skillet. Add onions and cabbage to drippings. Cover and simmer until tender.
• Cook noodles and drain.
• Stir in cottage cheese, Muenster cheese and salt to noodles.
• Add bacon and cabbage mixture to noodles.
• Turn into greased casserole. Sprinkle with cracker crumbs and with butter.
• Bake at 350 degrees for 25 to 30 minutes.
• Serve with dollops of sour cream.

CHICKEN NOODLE CASSEROLE

Steps:

• Mix soups, butter, milk and cheese in a 9 x 13 casserole dish, add noodles and chicken mixing well.
• Top with Shredded Cheese; Bake 350 degrees for 1 hour.
• If I have them I also like to crush cornflakes and add to the top, then sprinkle cheese and butter over them.

CHICKEN AND KLUSKI NOODLE CASSEROLE

Steps:

• 1. Prepare Kluski noodles according to package directions.
• 2. Preheat oven to 350 degrees. Heat a large, non-stick skillet over medium heat. Spray with non-stick cooking spray and cook chicken, onion, and celery until chicken is cooked through and vegetables are tender.
• 3. Mix together soup and sour cream in a large bowl. Stir in noodles and chicken. Season with pepper. Pour into a greased 2-quart baking dish and sprinkle with cornflakes.
• 4. Bake at 350 degrees for 30 minutes or until golden and bubbly.

CHICKEN A LA KING CASSEROLE WITH NOODLES

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray.
• Put about 2 to 2 1/2 quarts of water in a large saucepan with 2 teaspoons of salt. Place the saucepan over high heat and bring the water to a boil. Add the noodles and reduce the heat to medium. Boil the noodles following the package directions.
• Drain well and transfer them to a large bowl. Set aside.
• In the same saucepan, combine the celery with the condensed soup and evaporated milk or light cream; simmer over low heat for about 5 to 7 minutes.
• Add the pimientos, diced cooked chicken, and cheese. Continue cooking, stirring, until the cheese has melted.
• Pour the sauce over the noodles and stir until well combined.
• Spoon the chicken and noodle mixture into the prepared baking dish. Sprinkle with the toasted almonds, if using.
• Combine the fresh breadcrumbs with the melted butter. Stir with a fork until the crumbs are well coated with butter.
• Sprinkle the crumbs evenly over the casserole.
• Bake the casserole in the preheated oven for 25 to 35 minutes, or until the breadcrumb topping is browned.