Chicken Noodle Casserole For A Crowd Recipes

CHICKEN NOODLE CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
• Cook the egg noodles according to package directions.
• In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, and seasonings.
• Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.

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 CASSEROLE

Steps:

• Cook egg noodles according to package directions. Drain.
• Melt butter in frying pan. Add cubed chicken, salt and pepper. Saute until brown and completly cooked. I always brown this up quite a bit otherwise the casserole can be bland.
• Coat casserole dish with non-stick cooking spray. Combine ingredients. You may top with buttered croutons or breadcrumbs if desired.
• Bake covered at 350 for 45 minutes. If using croutons or breadcrumbs remove cover when there are approx 10 minutes left to bake.

CROWD CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. In a very large bowl, combine the first six ingredients; add 2 cups cheese. In a small bowl, combine mayonnaise and sour cream; add to chicken mixture and toss to coat. , Transfer to two greased 3-qt. baking dishes. Sprinkle with chips and remaining cheese. Bake, uncovered, 20-25 minutes or until heated through.

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.

CREAMY CHICKEN CASSEROLE FOR A CROWD

Steps:

• Combine chicken, soup, and sour cream.
• Spread into greased 13 x 9 inch baking dish.
• Combine butter, crumbs, and celery seeds, then sprinkle over chicken mixture.
• Bake at 350 degrees for 30 to 35 minutes or until bubbly.
• OPTIONAL STEP: Add frozen peas, diced cooked carrots, and mushrooms (cooked or canned) to chicken mixture before baking.
• If adding extras, you may need to increase the amount of soup by 1/2 to 1 can; mix vegetables in, and if it looks dry, add 1/2 can of soup-mix well, and if it still looks dry, add some sour cream or the rest of the soup.

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.