Chickennoodlesoupbake Recipes

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Season chicken with salt and pepper.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
• Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
• Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
• Ladle soup into bowls and lay chicken 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.

WANDA'S CHICKEN NOODLE BAKE

Steps:

• Bring a large pot of water to a boil. Cook noodles in boiling water for about 8 minutes, or until done. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray.
• In a saucepan, melt butter over medium heat. Cook celery and onion in butter until tender, stirring frequently. Stir in soup, milk, and cheese. Cook, stirring, until cheese melts.
• In a large bowl, mix together the noodles, cheese sauce mixture, carrots, mushrooms, chicken, and salt and pepper. Spread mixture evenly into the prepared baking dish. Top with bread crumbs.
• Bake in preheated oven for 30 minutes, or until hot.

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.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
• MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
• Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
• Season to taste with salt and pepper, then stir in the parsley.
• Serve topped with Parmesan.
• Enjoy!

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.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Heat 2 tablespoons oil in large pot over medium heat. Brown chicken on both sides. Plate it and set it aside for a little bit.
• Meanwhile cook the egg noodles according to package instructions and drain well.
• If necessary add remaining tablespoon oil to the pot that you cooked the chicken in. Add the onions and carrots cooking until the onions are soft; approximately 7 minutes. Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the veggies and set them aside.
• Melt the butter in the pot over medium low heat. Whisk in the flour and continue cooking for 2-3 minutes while whisking. Slowly whisk in the chicken broth and milk alternating between the two. Whisk in the poultry seasoning, black pepper, and nutmeg. Continue cooking until smooth and slightly thickened. Season with salt and pepper to taste.
• Meanwhile steam the broccoli in the microwave for 2-2 1/2 minutes. Add the cooked chicken, cooked veggies, and broccoli to the chicken sauce and stir gently to coat. Spoon into a 9×13 inch casserole dish, top with half the shredded cheese. Combine the melted butter and breadcrumbs and sprinkle over the cheese. Then top with the remaining shredded cheese. Bake for 15-20 minutes or until the cheese is melted and the casserole is lightly browned.
• NOTES Cut your chicken into small thin bite size pieces versus chunks. They will cook through faster and more evenly. This is a little more work than the canned soup version of this casserole but it tastes so much better. Canned soup is so bland to me and it all tastes the same. You can use Panko breadcrumbs, Italian breadcrumbs, or even homemade breadcrumbs. For a change of pace swap out the cheddar cheese for gouda, gruyere, or edam. Bake just until the cheese is melted, the top is lightly browned, and the casserole is heated through. Do not overbake as the noodles will become overcooked and soak up too much of the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power until heated through.