Chick N Caboodle Recipes

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NOODLE CABOODLE



Noodle Caboodle image

Just a simple way to use up the leftover turkey. I keep a bag of diced cooked chicken in the freezer to make this.

Provided by Fairy Godmother

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

10 ounces noodles (cooked)
2 cups cooked turkey (leftovers)
1 (10 ounce) can mushroom soup
1 (10 ounce) can celery soup
1 (10 ounce) can cream of chicken soup
1/2 cup white wine or 1/2 cup apple juice
4 1/2 ounces black olives
1 lb cheddar cheese (shredded)

Steps:

  • Mix everything but cheese together.
  • Spread in a casserole dish.
  • Spread cheese over and bake 350' 25 minutes.

Nutrition Facts : Calories 701.3, Fat 37.5, SaturatedFat 19, Cholesterol 163.7, Sodium 1557.6, Carbohydrate 45.5, Fiber 2.7, Sugar 2.5, Protein 41.6

CHICKEN & EGG NOODLE CASSEROLE



Chicken & Egg Noodle Casserole image

A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

6 cups uncooked egg noodles (about 12 ounces)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken breasts
1 cup crushed Ritz crackers (about 20 crackers)
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

INCREDIBLY EASY CHICKEN AND NOODLES



Incredibly Easy Chicken and Noodles image

My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.

Provided by Tammy Christie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
½ teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles

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.

Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g

CHICKEN CABOODLE NOODLE SOUP



Chicken Caboodle Noodle Soup image

Enjoy this hearty soup that is made using chicken and egg noodles and served with cracker - a wonderful dinner ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

2 cans (14 1/2 ounces each) ready-to-serve chicken broth
2 cups uncooked egg noodles or other pasta
2 sprigs fresh parsley
1 cup cut-up cooked chicken
Crackers, if you like

Steps:

  • Open the cans of chicken broth with the can opener. Pour broth into the saucepan. Cover saucepan with lid, and heat over medium-high heat until broth is boiling fast.
  • Add the noodles to broth. Heat to boiling again. Boil uncovered 6 to 8 minutes, stirring a few times with the wooden spoon, until noodles are soft but not mushy.
  • While the soup is cooking, rinse the parsley in cool water. Pat dry with the paper towels. Cut parsley into small pieces, using the scissors.
  • Take saucepan off hot burner. Stir parsley and the chicken into soup. Serve with the crackers, if you like.

Nutrition Facts : Calories 175, Carbohydrate 15 g, Cholesterol 50 mg, Fiber 0 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 980 mg

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