Stouffers Copycat Escalloped Chicken Noodles Recipes

STOUFFER'S COPYCAT ESCALLOPED CHICKEN & NOODLES

Steps:

• Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
• In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saute until mushroom are beginning to brown. Add chicken. Saute all until mushrooms are browned and celery has begun to soften.
• Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.
• Slowly add chicken broth to pan, stirring constantly. Add in 1½ cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.
• Preheat a broiler.
• Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.

SCALLOPED CHICKEN

Steps:

• In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

TURKEY TETRAZZINI A LA STOUFFERS®

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
• Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. Mix in cream, sherry, salt, and white pepper.
• Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
• Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

ESCALLOPED CHICKEN AND NOODLES

Steps:

• Place chicken in crock-pot. Mix soups together. Add onions, celery, and thyme. Pour soup mixture over top of chicken.
• Cook on low for 6-8 hours.
• When chicken is done, shred with fork. Add mushrooms and cook 10 more minutes. Add noodles and mix.

ESCALLOPED CHICKEN

Steps:

• Layer chicken, celery, crumbs and parsley in greased casserole.
• I use a square one.
• Add salt and eggs to chicken broth.
• Pour over mixture in casserole.
• Bake casserole in a pan of water at 350 for one hour.
• Cut into squares to serve.

ESCALLOPED CHICKEN - "GREAT GRANDMOTHER'S RECIPE" RECIPE - (3.8/5)

Steps:

• Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes. For the Custard Sauce: Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes. This recipe yields 10 to 12 servings.