Crunchy Onion Chicken Noodles Casserole Recipes

Steps:

• STIR soup, milk, 1 cup French Fried Onions, vegetables, chicken, noodles and 1/2 cup cheese in a 2-qt. baking dish.
• BAKE at 350°F for 30 minute or until hot. Stir.
• TOP with remaining cheese and French Fried Onions. Bake 5 minute until onions are golden.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the egg noodles until al dente as per the package directions. Drain and set aside.
• In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir.
• Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
• Garnish with green onions, then serve.

Steps:

• In a large nonstick skillet, saute onion and garlic in oil 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 the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well., Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

Steps:

• In a skillet, saute' the celery in butter until tender.
• Remove from heat and add the next 8 ingredients.
• Spoon into an ungreased 2 1/2 quart baking dish.
• Combine melted butter& cornflakes.
• Sprinkle on top.
• Bake 350 degrees F for 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Spray 2-quart casserole with non-stick cooking spray.
• Mix all casserole ingredients together and spoon into casserole.
• Bake 25-30 minutes.
• Sprinkle cornflakes on top.
• Spray top with non-stick cooking spray.
• Return casserole to oven and cook an additional 10-15 minutes until casserole is bubbling hot and topping is lightly browned.
• VARIATIONS: Add any of the following to the casserole before baking: 16 oz.
• can peas and carrots, 4 ounce jar sliced mushrooms, 1/4 cup diced red bell pepper, 2 tsp, basil, 2 tsp.
• Italian seasoning, or 1/2 tsp.
• garlic powder.

Steps:

• In a skillet, saute' the celery in butter until tender.
• Remove from heat and add the next 8 ingredients.
• Spoon into an ungreased 2 1/2 quart baking dish.
• Combine melted butter& cornflakes.
• Sprinkle on top.
• Bake 350 degrees F for 30 minutes.

Steps:

• In a 9x13 inch baking dish combine the chicken, macaroni, milk, soup, cheese, onions and salt and pepper to taste. Mix all together, cover dish and let sit in refrigerator overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake at 350 degrees F (175 degrees C) for 1 hour.