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
CREAMY CHICKEN NOODLE CASSEROLE
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
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
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.
CHICKEN NOODLE CASSEROLE
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
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
CREAMY CHICKEN AND NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
- Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.
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
CREAMY NOODLE CASSEROLE
My husband, Ronald, works long hours and frequently doesn't arrive home until past 7 p.m. This casserole is ideal for those late nights-it's just as tasty after it's been warmed in the microwave. -Barb Marshall, Pickerington, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook until noodles are tender, 5-10 minutes longer. , Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add broth or milk if necessary.
Nutrition Facts : Calories 428 calories, Fat 20g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 1087mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
NO YOLKS® CREAMY CHICKEN NOODLE CASSEROLE
A comforting and delicious casserole featuring chicken, veggies, tons of cheese and of course always smooth, firm and delicious NO YOLKS® Noodles.
Provided by NO YOLKS(R)
Categories Trusted Brands: Recipes and Tips NO YOLKS®
Time 53m
Yield 6
Number Of Ingredients 16
Steps:
- Combine topping ingredients and set aside.
- Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, carrots, onions and garlic powder for 3-4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese, Parmesan and noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1-2 minutes, or until mixture begins to thicken. Fold in chicken.
- Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 44.6 g, Cholesterol 59.2 mg, Fat 16.5 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 7.7 g, Sodium 1057 mg, Sugar 3.8 g
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
No canned soup homemade Chicken Noodle Casserole with onions, carrots, and broccoli in an easy to make smooth and creamy sauce. All topped with sharp cheddar and buttery breadcrumbs and baked to perfection.
Provided by Beth Pierce @smalltownwoman
Categories Chicken
Number Of Ingredients 18
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.
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