Creamy Chicken Noodle Casserole Recipes

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CHICKEN NOODLE CASSEROLE I



Chicken Noodle Casserole I image

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

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter

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

CREAMY CHICKEN NOODLE CASSEROLE



Creamy Chicken Noodle Casserole image

An easy weeknight meal for busy families that combines chicken breast with creamy noodles, fresh peas and oodles of melted cheese. This will be a family favourite and a regular on your weekly meal rotation!

Yield 5

Number Of Ingredients 11

1 large chicken breast, boneless and skinless
2 tbsp olive oil
¾ cup onion, chopped
1 stalk celery, chopped
3 cups broad egg noodles
2 tbsp butter, divided
1 can condensed cream of chicken soup
1 ½ cups half and half cream
1 ½ cups shredded marble cheese
1 cup fresh peas
4 tbsp bread crumbs

Steps:

  • Preheat oven to 350°F (175°C).
  • Cook the egg noodles in a large pot of boiling water according to the package directions. Strain and set aside.
  • In a small bowl, melt 1 tbsp of the butter. Stir in the bread crumbs and set aside.
  • Dice the chicken breast into bite-size pieces. Heat the olive oil in a large skillet on medium heat and add the chicken pieces. Cook the chicken until it is evenly browned and cooked through, about 8 minutes. Transfer the chicken to a plate lined with a piece of paper towel; set aside.
  • Add 1 tbsp of the butter to the skillet and add the onions and celery. Cook until the onions are translucent and beginning to soften, about 3 minutes.
  • Stir in the soup, half and half and shredded cheese. Mix on low heat until well combined and the cheese is beginning to melt. Stir in the chicken, noodles and peas.
  • Pour the noodle mixture into a deep dish pie plate and crumble the bread crumb mixture on top.
  • Bake for 30 minutes, serve immediately. Store leftovers in the refrigerator.

Nutrition Facts :

CREAMY CHICKEN NOODLE CASSEROLE



Creamy Chicken Noodle Casserole image

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

12 ounces egg noodles, dumpling or ribbon-style
1/4 cup onion, chopped
2 tablespoons butter (or margarine)
8 ounces chicken breasts, cooked and cut into 1 inch cubes
1 cup frozen broccoli
1 cup frozen mixed vegetables
1 (10 1/2 ounce) can condensed cream of broccoli soup
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 cup milk
1/4 teaspoon dried thyme
1/2 teaspoon salt
1 teaspoon ground black pepper
2 cups cheddar cheese, shredded

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.

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

Packed with flavorful chicken and veggies, this creamy Chicken Noodle Casserole is a quick and easy family dinner that everyone will love!

Provided by Aubrey

Categories     Main Dish

Time 1h

Number Of Ingredients 13

10 ounces egg noodles
1 tablespoon olive oil
1 small yellow onion (peeled and diced)
2 cloves garlic (minced)
12 ounces frozen mixed vegetables (thawed (1 bag))
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
1 cup milk
1/2 cup low-sodium chicken broth
2 cups cooked chicken (chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh parsley (chopped, for garnish)

Steps:

  • Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
  • Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
  • While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
  • Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
  • onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
  • Pour into the prepared baking dish and spread into an even layer.
  • Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
  • Remove from the oven and sprinkle chopped parsley over the top. Serve warm.

Nutrition Facts : Calories 344 kcal, Carbohydrate 51 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 921 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SOUR CREAM CHICKEN NOODLE CASSEROLE



Sour Cream Chicken Noodle Casserole image

I love this recipe as a simple, country style, casserole, especially since it freezes so well. My mom used to make this all of the time, for that reason, and it was one of the first recipies that I learned to cook as a teen.

Provided by Better Every Day

Categories     One Dish Meal

Time 50m

Yield 1 13X9 casserole, 6-8 serving(s)

Number Of Ingredients 13

6 ounces dry wheat wide egg noodles
3 cups cooked chicken
1 teaspoon coconut oil
1 cup chopped onion
1 (1 1/3 ounce) packet ranch dressing mix
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup milk
1 (12 ounce) bag frozen peas and carrots
1 cup shredded colby-monterey jack cheese
1 teaspoon crushed garlic
1 teaspoon pepper
1 teaspoon salt

Steps:

  • Prepare noodles as directed on package. (This usually takes about 8 minutes).
  • While the noodles are boiling, sautee onions and garlic over medium heat with the coconut oil until tender. (I personally use coconut oil for almost anything, but if you do not have it, any oil or butter will do.)
  • Also during this time, microwave the frozen peas and carrots in a bowl for 2-3 minutes until thawed.
  • Cube the chicken into bite sized pieces and add to the onion and garlic mixture in the pan. Sautee together until mixed. Remove from heat.
  • In a bowl, combine the cream of chicken soup, sour cream, and milk. Stir in the ranch dressing mix, salt, and pepper.
  • Drain the cooked noodles and pour into a 13X9X2 baking dish. Add the chicken and onion mixture, soup mixture, and peas and carrots. Mix well.
  • Top casserole with the shredded cheese.
  • Bake in a 350 degree oven for about 30 minutes or until cheese and sauce is bubbly.

FAVORITE CREAMY CHICKEN CASSEROLE



Favorite Creamy Chicken Casserole image

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

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups whole milk
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

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.

CREAMY CHICKEN NOODLE BAKE



Creamy Chicken Noodle Bake image

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

4 cups uncooked egg noodles
1/2 cup butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
3-1/2 cups 2% milk
4 cups cubed cooked chicken
2 jars (12 ounces each) chicken gravy
1 jar (2 ounces) diced pimientos, drained
1/2 cup cubed process cheese (Velveeta)
1/2 cup dry bread crumbs
4 teaspoons butter, melted

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.

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

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

12 oz uncooked wide egg noodles (about 7 cups)
1/4 cup butter
1 cup finely chopped celery
1 cup finely chopped onions
1 cup finely chopped carrots
2 cloves garlic, finely chopped
3 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1/4 cup heavy whipping cream
3 cups shredded cooked chicken
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
2 tablespoons grated Parmesan cheese
Chopped Italian (flat-leaf) parsley, if desired

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

CREAMY CHICKEN AND NOODLE CASSEROLE RECIPE



Creamy Chicken and Noodle Casserole Recipe image

A quick and easy creamy pasta dish loaded with chicken and veggies.

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 10

4 boneless skinless chicken breasts
10.75 ounces cream of chicken soup
1 cup sour cream
1 cup corn flakes (crushed)
1 Tablespoon butter (melted)
¼ cup onion (chopped)
¼ cup mushrooms (chopped)
1 green bell pepper (chopped)
2 Roma tomatoes (chopped)
2 cups angel hair pasta (cooked)

Steps:

  • Preheat oven to 350 degrees F.
  • Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Cut into bite size pieces and place in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
  • Combine soup, sour cream, vegetables of your choice. Pour mixture over chicken
  • In a separate bowl, combine crushed cornflakes and melted butter and sprinkle over the top of the chicken mixture.
  • Cover and bake for 30 minutes (or freeze for baking at another time).
  • Serve over cooked pasta.

Nutrition Facts : Calories 343 kcal, Carbohydrate 30 g, Protein 22 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 77 mg, Sodium 529 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHEAP CHICKEN NOODLE CASSEROLE



Cheap Chicken Noodle Casserole image

A mixture of chicken, soup, milk, peas and carrots baked with egg noodles, cheese and bread. My husband hates tuna, so I improvised my mom's tuna casserole recipe. Both he and my brother-in-law love it!

Provided by Caryn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 4

Number Of Ingredients 11

1 (8 ounce) package egg noodles, cooked
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon minced onion
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups milk
1 (14.5 ounce) can peas and carrots, drained
salt and pepper to taste
paprika to taste
1 teaspoon chili powder
4 slices Monterey Jack cheese
4 slices soft white bread, cubed

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.

Nutrition Facts : Calories 462.8 calories, Carbohydrate 45.2 g, Cholesterol 87.9 mg, Fat 17.6 g, Fiber 3.6 g, Protein 31.7 g, SaturatedFat 8.3 g, Sodium 1164.7 mg, Sugar 5.6 g

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From bowl-me-over.com


PAULA DEEN: CHEESY CHICKEN NOODLE CASSEROLE RECIPE - WITH ...
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.
From pauladeen.com


CREAMY CHICKEN NOODLE CASSEROLE IS A PERFECT WEEKNIGHT DISH
2014-09-01 Drain noodles after they have cooked. Prepare the creamy sauce by combining the two cans of soup mix and the sour cream together. Blend until you have a uniform mixture. Add onions and celery to the sauce. Add frozen vegetables to the creamy mixture and stir them in well. Fill a 2-quart casserole dish with cooked noodles, and add creamy sauce ...
From copykat.com


EASY CHICKEN NOODLE CASSEROLE (+VIDEO) - THE COUNTRY COOK
2020-01-30 Preheat oven to 350F degrees. Spray 9x13 baking dish with non-stick cooking spray. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots. Stir until combined. Gently stir in cooked egg noodles.
From thecountrycook.net


CHICKEN NOODLE CASSEROLE - DINNER AT THE ZOO
2017-12-25 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, garlic powder, onion powder and salt and pepper to taste. Place the noodle mixture in the prepared dish and cover with foil.
From dinneratthezoo.com


CREAMY CHICKEN OVER NOODLES : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


10 BEST CHICKEN CREAM CHEESE NOODLE CASSEROLE RECIPES | YUMMLY
2022-05-07 milk, chicken, butter, diced green chiles, sour cream, noodles and 7 more Chicken Long Rice Quezzo66 chicken thighs, chicken, onion, …
From yummly.com


CHICKEN CASSEROLE WITH NOODLES - QUICK + EASY RECIPE ...
2020-03-30 Combine soup and milk in a large bowl. Whisk in all of the remaining ingredients, including the cooked noodles. Grease a casserole dish and spread the chicken casserole evenly into the dish. Cover the casserole dish with foil. Place the chicken casserole with noodles into the oven and bake for 30-35 minutes, or until it’s hot and bubbly.
From cincyshopper.com


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