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
CHICKEN NOODLE CASSEROLE
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
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.
CHICKEN NOODLE CASSEROLE
Make and share this Chicken Noodle Casserole recipe from Food.com.
Provided by Denise in NH
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine the first five ingredients.
- Fold in noodles and chicken (1 cup) diced cooked chicken.
- Pour into a 1 1/2 quart baking dish.
- Sprinkle with cheese.
- Bake uncovered At 350 for 30 minutes until bubbly.
Nutrition Facts : Calories 424.3, Fat 22.7, SaturatedFat 11, Cholesterol 93.9, Sodium 1216.5, Carbohydrate 29.6, Fiber 1.7, Sugar 3.5, Protein 25.2
CHEAP CHICKEN NOODLE CASSEROLE
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
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
CHICKEN NOODLE CASSEROLE II
Rich, creamy casserole kids love! Yummy!!
Provided by Lisa Brown
Categories Noodles
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In medium skillet, fry onion in butter until softened. Pour into 9x13 baking dish.
- In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.
- Bake 30 minutes, or until top is golden and noodles are soft.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 25.7 g, Cholesterol 121.8 mg, Fat 33.9 g, Fiber 1.4 g, Protein 28.1 g, SaturatedFat 16.7 g, Sodium 1069.4 mg, Sugar 2.1 g
CHICKEN NOODLE CASSEROLE II
Rich, creamy casserole kids love! Yummy!!
Provided by Lisa Brown
Categories Noodles
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In medium skillet, fry onion in butter until softened. Pour into 9x13 baking dish.
- In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.
- Bake 30 minutes, or until top is golden and noodles are soft.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 25.7 g, Cholesterol 121.8 mg, Fat 33.9 g, Fiber 1.4 g, Protein 28.1 g, SaturatedFat 16.7 g, Sodium 1069.4 mg, Sugar 2.1 g
CHICKEN NOODLE CASSEROLE
Make and share this Chicken Noodle Casserole recipe from Food.com.
Provided by hungrykitten
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute onion and garlic in until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
- Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
- Transfer to a 3 quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 15-20 minutes or until bubbly.
Nutrition Facts : Calories 386.2, Fat 15.5, SaturatedFat 8, Cholesterol 107, Sodium 638.1, Carbohydrate 29, Fiber 2.1, Sugar 4.9, Protein 31.5
CHICKEN NOODLE CASSEROLE
This is adapted from a Taste of Home cookbook. It's a little labor intensive but my family absolutly loves it. I often double it and freeze one of the casseroles for later to save time. Yummy!
Provided by GoodGrubCook
Categories Chicken
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. In a large skillet, sauté the red pepper, onion, celery and garlic in butter until tender. Add mushrooms; cook 1-2 minutes longer or until tender. Remove vegetables with a slotted spoon; set aside. Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in half and half. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
- In a large bowl, combine the chicken, salt, noodles, vegetable and cheese sauce; mix well. Transfer to an ungreased 3 qt baking dish. Combine topping ingredients. Sprinkle over top.
- Cover and bake at 350°F for 20 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly.
Nutrition Facts : Calories 517, Fat 28.9, SaturatedFat 14.7, Cholesterol 162.1, Sodium 667.3, Carbohydrate 28, Fiber 1.5, Sugar 2, Protein 35.5
CHICKEN CASSEROLE II
This is a make ahead bake later casserole that I got from the organist at church, thank you Ruth. This needs to be refrigerated for at least 8 hours before you bake it, so the macaroni can absorb the liquid. Talk about good tasting comfort food. YUM! You can use 2 cans of any combination, of the following soups, cr. of mushroom, cr. of potato, cr. of celery, cr. of broccoli or even a can of cheddar soup is what Ruth told me.
Provided by Charlotte J
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a LARGE mixing bowl, mix all ingredients together.
- Pour into a greased 9x13 baking pan.
- Cover with a lid or aluminum foil and refrigerate for at least 8 hours, so macaroni can absorb liquids.
- Bake, uncovered for one hour at 350 degrees (or until heated throughly.
Nutrition Facts : Calories 258.9, Fat 12.2, SaturatedFat 5.8, Cholesterol 41.1, Sodium 679.8, Carbohydrate 21.4, Fiber 1.3, Sugar 2.2, Protein 15.5
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
CHICKEN NOODLE CASSEROLE II
Rich, creamy casserole kids love! Yummy!!
Provided by Lisa Brown
Categories Noodles
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In medium skillet, fry onion in butter until softened. Pour into 9x13 baking dish.
- In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.
- Bake 30 minutes, or until top is golden and noodles are soft.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 25.7 g, Cholesterol 121.8 mg, Fat 33.9 g, Fiber 1.4 g, Protein 28.1 g, SaturatedFat 16.7 g, Sodium 1069.4 mg, Sugar 2.1 g
CHICKEN NOODLE CASSEROLE
Another "go to" recipe for me - the kids love it. I often assemble the night before and have one of my kids or the hubby put it in the oven the next day. I used Reams Golden Ribbons frozen egg noodles. The milk measurement is an estimate since I usually just pour some in. You can also add buttered croutons or breadcrumbs to this just before putting it in the oven. For the make ahead crowd - I often cook the chicken up over the weekend, cool and put in the freezer with the bag of egg noodles.
Provided by PamMal
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook egg noodles according to package directions. Drain.
- Melt butter in frying pan. Add cubed chicken, salt and pepper. Saute until brown and completly cooked. I always brown this up quite a bit otherwise the casserole can be bland.
- Coat casserole dish with non-stick cooking spray. Combine ingredients. You may top with buttered croutons or breadcrumbs if desired.
- Bake covered at 350 for 45 minutes. If using croutons or breadcrumbs remove cover when there are approx 10 minutes left to bake.
Nutrition Facts : Calories 559.4, Fat 13.9, SaturatedFat 5.4, Cholesterol 115.8, Sodium 845.1, Carbohydrate 88.9, Fiber 3.8, Sugar 2.5, Protein 19.5
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