Easy Weeknight Chicken Noodle Casserole Recipes

EASY CHICKEN NOODLE CASSEROLE

Easy Chicken Noodle Casserole image

It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I'm ready).

Provided by Daniella Stevens

Categories Main Dish Recipes Casserole Recipes Noodles

Yield 6

Number Of Ingredients 7

Ingredients

1 (3 pound) chicken - cooked, deboned and shredded
6 ounces spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup water
salt and pepper to taste
1 cup shredded mozzarella cheese

Steps:

Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

Nutrition Facts : Calories 545.8 calories, Carbohydrate 28.5 g, Cholesterol 128.5 mg, Fat 26.7 g, Fiber 0.9 g, Protein 45.1 g, SaturatedFat 8.3 g, Sodium 884.1 mg, Sugar 2 g

CHICKEN NOODLE CASSEROLE RECIPE

Chicken noodle casserole recipe image

Chicken noodle casserole recipe is easy and the best comfort food. Creamy chicken and noodles with cheese make this a casserole everyone will go crazy over.

Provided by Eating on a Dime

Categories Main Course

Time 45m

Number Of Ingredients 9

Ingredients

12 ounces egg noodles uncooked
3 cups chopped cooked chicken
(2) 10 ounce cans cream of chicken soup
1 cup milk
2 cup shredded cheddar cheese
2 cups frozen peas and carrots or frozen mixed vegetables
1 teaspoon minced garlic
½ teaspoon pepper
2 tablespoons chopped parsley to top

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.

Nutrition Facts : Calories 627 kcal, Carbohydrate 55 g, Protein 33 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 141 mg, Sodium 1003 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

EASY CHICKEN AND NOODLE CASSEROLE RECIPE

Easy Chicken and Noodle Casserole Recipe image

Our creamy chicken and noodle casserole recipe is the perfect weeknight meal. It is super easy to make and has enough for the family.

Provided by Kristen Hills

Categories Main Course

Time 50m

Number Of Ingredients 10

Ingredients

2 cups shredded chicken ((I like to use rotisserie chicken))
10.75 ounces condensed cream of chicken soup (1 can)
1 cup sour cream ((I used light))
¼ cup chopped onion (optional)
½ cup chopped mushrooms (optional)
1 red bell pepper (chopped, optional)
½ cup frozen peas
garlic salt, to taste
salt and pepper, to taste
16 ounces egg noodles (cooked (follow the cooking instructions on the package))

Steps:

Preheat oven to 350 degrees.
While the oven preheats, cook the egg noodles according to the package directions.
Place your noodles and chicken in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
Combine soup, sour cream, and veggies in a small bowl. Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan. Cover and bake for 30 minutes (or freeze for baking at another time).

Nutrition Facts : Calories 385 kcal, Carbohydrate 48 g, Protein 19 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 92 mg, Sodium 331 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

EASY WEEKNIGHT CHICKEN NOODLE CASSEROLE

Easy Weeknight Chicken Noodle Casserole image

A quick, delicious, weeknight meal that will be on your dinner table in no time. It is an easy meal to make that gives me extra time to spend with my 2 year old, after a long day at work. My husband compliments me everytime I make this meal.

Provided by MConcatelli

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces egg noodles
8 ounces frozen mixed vegetables (carrots, corn, peas, green beans)
2 tablespoons margarine
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) can cooked chicken breasts (squeeze out excess liquid)
1 teaspoon minced onion flakes
1 teaspoon garlic powder
1/4 teaspoon dried thyme
2 tablespoons French-fried onions
salt and pepper

Steps:

Preheat oven to 375 degrees.
Cook egg noodles and frozen vegetables according to directions on noodle bag.
In medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. Add salt and pepper to your liking. Mix well.
When noodles and vegetables are done cooking, drain well and return to pot. Mix margarine into noodles.
Add soup mixture to pot with noodles. Mix well and pour into 2 quart round casserole.
Sprinkle with the fried onions. Put in oven, and bake for 20 minutes, or until fried onions turn golden.
{For a lower-fat meal, omit margarine and use low-fat soups.}
Enjoy!

Nutrition Facts : Calories 517.8, Fat 16.2, SaturatedFat 3.9, Cholesterol 99.7, Sodium 767.4, Carbohydrate 67.5, Fiber 4.3, Sugar 2.7, Protein 25.6

CHICKEN NOODLE CASSEROLE

Chicken Noodle Casserole image

Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! -Kay Pederson, Yellville, Arkansas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces egg noodles, cooked and drained

Steps:

In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer. , Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Fat 34 g fat (12 g saturated fat), Cholesterol 143 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 47 g carbohydrate, Fiber 2 g fiber, Protein 32 g protein.

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