Chicken Noodle Hot Dish Recipes

Steps:

• Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

Steps:

• In a greased 13-in. x 9-in. baking dish, layer the potatoes, vegetables and chicken. In a large bowl, combine soups and broth; pour over chicken (dish will be full). , Cover and bake at 375° for 1 hour. Uncover; sprinkle with french-fried onions. Bake 10 minutes longer or until heated through.

Steps:

• In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. , Transfer to a greased 11x7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

Steps:

• Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
• Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
• Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
• Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.

Steps:

• Cook noodles according to package directions but less 3 minutes cooking time; drain.
• In a saucepan, mix together soup and milk; stir and cook until hot.
• Add remaining ingredients, including noodles; mix.
• Spoon mixture into a 2-quart baking dish.
• Cover and bake at 350 degrees about 30 minutes or until hot and bubbly.
• Sprinkle top with additional Parmesan cheese, if desired.

Steps:

• thaw chicken if needed and remove giblets- if desired skin as well -I left it on. For those on low-fat and sodium diets-Do the chicken ahead on the prior day-wash it and remove skin and as much fat as you can(put it in crockput before that day's work- than night debone and place in fridge or freezer for a few hrs to bring fat to the top of the broth -skim it off). Right after getting up - heat the mixture to just boiling in sauce pan - pour into crock pot. warning- you need a little fat- do not try to remove it all or you will lose the flavor. on the soups and broth- substitue low-fat, low-sodium for the regular for restricted diets. Do not dilute the soups!
• Put all ingredients in crockpot except noodles. use no egg yolks.
• Use seasonings listed to taste.
• I put it on low right before I went to bed and 1/2 hours before the meal I wanted it for- turned it on high to get it good and hot for the noodles.
• The noodle variety is per choice, I used the wide no-yolk variety.
• TURN THE CROCKPOT OFF! PUT DRY NOODLES IN COVER AND LET STEAM FOR 20 MINUTES. This prevents the noodles from going to mush and absorbing more flavor. ENJOY!
• A nice note this works well for chicken and dumplings as well. This gets even better left-over and cold- I made the dish on sunday took it to work on thursday and it wa s still good.

Steps:

• Saute in butter 1 large onion, diced, until transparent.
• Add: ground beef and cook until done. Season the meat with salt & pepper to taste.
• Cook: the noodles, just until limp, not fully cooked.
• Drain fat from meat mixture.
• Drain water from noodles.
• Put meat and noodle into a large roaster.
• Add the tomato juice, cream style corn, chicken noodle soup and the sugar.
• Bake in oven at 325 for about 1 hour. Watch it so it doesn't cook too much. Stir it from time to time while it is baking.

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.

Steps:

• Preheat oven to 350 degrees.
• In a greased 13x9x2 inch baking dish, layer 1/3 of noodles, ham and cheese.
• In a bowl, combine soup, sour cream, onions, and green pepper; spread half the mixture over top.
• Repeat layers.
• Bake uncovered about 45 minutes or until very hot.