Tangy Chicken Noodle Bake Recipes

TANGY CHICKEN NOODLE BAKE

Steps:

• Combine cornflake crumbs and butter.
• Set aside for topping.
• Cook the noodles according to package directions.
• Drain and set aside.
• In a saucepan, combine the flour, milk, water, and bouillon cubes.
• Cook until thickened and bubbly.
• Remove from heat.
• Stir in the sour cream, chicken and mushrooms.
• Add the cooked noodles.
• Put in greased casserole dish.
• Sprinkle with buttered crumbs.
• Bake at 400 degrees for about 20 minutes or until it bubbles.

TANGY BAKED CHICKEN

Steps:

• Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.

TANGY CHICKEN-NOODLE BAKE

Steps:

• 1. Mix KELLOGG'S Corn Flake Crumbs and margarine. Reserve for topping.2. Cook noodles according to package directions drain well. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make 2 cups. Set aside.3. Meanwhile, to make sauce, measure flour and milk into saucepan. Place over low heat, stirring until smooth. Add bouillon cubes. Gradually add the 2 cups liquid, stirring constantly. Increase heat to medium and cook until bubbly and thickened, stirring occasionally. Remove from heat. Stir in sour cream.4. Layer cooked noodles, mushrooms, chicken, sauce and parsley in ungreased 2-quart rectangular baking dish. Sprinkle buttered Corn Flake Crumbs evenly over top.5. Bake at 400°F about 20 minutes or until thoroughly heated and sauce is beginning to bubble.

TANGY CHICKEN THIGHS

Steps:

• Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat., In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through. , Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

TANGY OVEN-BAKED CHICKEN TENDERS WITHOUT BREADING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray lightly with nonstick spray.
• Combine chili sauce, honey, lime juice, dried onion, brown sugar, garlic, and Sriracha in a small bowl. Let the sauce sit for 5 minutes to allow the dried onion to soften a bit.
• Spread out chicken tenders on the prepared baking sheet; brush with a thin coat of the sauce.
• Bake in the preheated oven for 10 minutes, remove from oven, and brush on the remaining sauce. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve with lime wedges.

CREAMY CHICKEN NOODLE BAKE

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.

SPICY SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
• Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
• Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
• Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

SPICY ASIAN CHICKEN AND NOODLE CASSEROLE

Steps:

• Heat oven to 350°. Spray 2-quart casserole with cooking spray.
• Cook peanut sauce, broth, peanut butter, frozen vegetables and stir-fry noodles in 3-quart saucepan over medium-high heat 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.
• Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes.