CREAMY CHICKEN AND NOODLES
Love this recipe for chicken and noodles!
Provided by OMARILYN
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
- Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
- Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.
Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g
CREAMY CHICKEN NOODLE BAKE
Talk about a potluck pleaser! This comforting, creamy casserole is bursting with tender chunks of chicken. Even the pickiest eater will gobble up this tasty bake. -Shirley Unger, Bluffton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 345 calories, Fat 17g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 555mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
CREAMY CHICKEN NOODLE BAKE
I got this recipe off a bag of egg noodles. I typically assemble the casserole in advance and have kept it in my freezer for 1-2 months. You may want to add some additional salt and pepper to taste.
Provided by FCR Gal
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Prepare noodles according to package directions; drain.
- Dissolve bouillon cubes in hot water and reserve.
- In saucepan, melt butter or margarine; stir in flour and seasonings.
- Slowly add reserved water.
- Cook and stir over low heat until thickened.
- Add remaining ingredients and noodles, tossing gently to mix.
- Pour into a greased 13x9x2-inch pan.
- Bake for 35-45 minutes or until hot and bubbly.
- Refrigerate any leftovers.
Nutrition Facts : Calories 442, Fat 19.9, SaturatedFat 9.5, Cholesterol 132.8, Sodium 1049.4, Carbohydrate 34.1, Fiber 1.8, Sugar 1.3, Protein 30.3
CREAMY CHICKEN NOODLE CASSEROLE
This is a "kid pleasing" recipe that will help them eat their veggies! This recipe comes from a resource at my local grocery store.
Provided by D. Todd Miller
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook egg noodles according to package directions. Drain and set aside.
- Heat butter in medium saucepan. Saute onions until transparent, approximately 4-5 minutes.
- Add chicken, vegetables, soups, milk, and seasonings. Cook over medium heat until broccoli is tender.
- Add cooked egg noodles and mix until thoroughly blended.
- Spread into a greased 9 x 12 baking dish. Cover.
- Bake at 350 degrees F for 20 minutes.
- Top with cheese and bake an additional 10 minutes.
FAVORITE CREAMY CHICKEN CASSEROLE
I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. 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. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.
Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
CHICKEN NOODLE CASSEROLE I
Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!
Provided by Dawne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 35.5 g, Cholesterol 132.6 mg, Fat 34.2 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 17.7 g, Sodium 894.6 mg, Sugar 2.3 g
CHICKEN NOODLE CASSEROLE
Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 390, Carbohydrate 41 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 0 g
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