Chicken Chipotle Noodle Casserole Recipes

CHICKEN CHIPOTLE NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Add VELVEETA and peppers; cook 5 minutes or until VELVEETA is melted, stirring frequently. Add chicken and sour cream; mix lightly.
• Place noodles in greased 1-1/2-quart casserole dish. Add chicken mixture; mix lightly. Sprinkle with shredded cheese.
• Bake 15 minutes or until heated through.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
• Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
• Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
• Bake until bubbly and brown on top, 40 to 45 minutes.

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.

TASTY CHICKEN NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside. , Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat., In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes. , Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

HEARTY CHICKEN NOODLE CASSEROLE

Steps:

• In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well., Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

CHICKEN NOODLE CASSEROLE

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°.

CHICKEN NOODLE CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
• In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
• Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
• Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
• Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

EASY CHICKEN NOODLE CASSEROLE

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!

CHEAP CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.
• In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.
• Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.

CHICKEN CASSEROLE WITH NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.
• While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.
• Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.
• Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.

HEARTY CHICKEN AND NOODLE CASSEROLE

Steps:

• Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
• Bake at 400 degrees F for 25 minutes or until hot. Stir.
• Top with the Cheddar cheese.

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.

COPYCAT CHIPOTLE CHICKEN RECIPE IN THE INSTANT POT

Steps:

• In the bottom of the Instant Pot pot, mix together chicken broth, onion, garlic, pepper, adobo sauce, chili powder, cumin, oregano, paprika, salt, and pepper.
• Place the chicken breasts in the bottom of the Instant Pot and make sure that the chicken is mostly covered by the sauce.
• Place lid on top of Instant Pot and turn valve to SEALING. Press MANUAL button (or PRESSURE COOK button) and set timer to 15 minutes (22 minutes if chicken is frozen).
• When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.
• Remove chicken and transfer to a plate or cutting board (leaving liquid in the pot).Shred or slice the chicken.
• You can use the chicken in tacos, burritos, on top of salads, or even in a bowl.
• To assemble your own bowl, place rice in the bottom of the bowl. Top with cooked chicken, pinto or black beans, guacamole, corn, pico de gallo, and shredded cheese.

CHEESY CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles in boiling water till chewy.
• Cook chicken in olive oil, and Lawry salt till chicken is not pink in middle, then drain oil.
• Combine cream of chicken soup, egg noodles, and chicken till boiling.
• Reduce heat, and add Velveeta cheese, corn, and pepper.
• Cook until all of Velveeta is melted.
• Remove from heat and sprinkle with parsley flakes.