Chicken And Noodles Casserole By Maggie Recipes

CHICKEN NOODLE CASSEROLE

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°.

CHICKEN NOODLE CASSEROLE I

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.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 °F. Grease 9 x13 inch baking dish.
• In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream, soup, and noodles into cheese mixture. Stir until the noodles are coated with mixture.
• Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
• Remove from oven and let cool slightly before serving.

CHICKEN NOODLE CASSEROLE

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.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
• Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
• Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
• Bake until bubbly and brown on top, 40 to 45 minutes.

SIMPLE CHICKEN, PEAS, AND NOODLES CASSEROLE

Steps:

• 1. Cook noodles as package directs. Drain. Set aside. Cook chicken or turkey breast meat at a simmer in water with bouillon cubes, salt, and pepper added until meat is thoroughly cooked. You shoukld have about 1/2 of the water remaining in the pan and it should be a nice broth by now. Cool to lukewarm and chop chicken into large but still bite sized pieces. Return meat to pan with broth. Return chicken and water to the stove and heat to almost boiling.
• 2. Cook onion in butter until tender. Stir in flour to thicken butter and onion mixture. Add this gravy to the chicken and broth, stirring and cooking until thickened. You may need to make more thickening agent to get the desired gravy.
• 3. Stir in noodles and frozen peas. Put mixture into a buttered casserole dish and sprinkle cracker crumbs on top. Bake at 350 degrees for 35 minutes.

EASY CHICKEN NOODLE CASSEROLE

Steps:

• Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

CHICKEN AND NOODLES CASSEROLE BY MAGGIE

Steps:

• 1. Preheat oven to 350ºF. Lightly spray a 7 x 11 or 8 x 8 baking dish and set aside.
• 2. Cook pasta in boiling water until just under al dente. It will continue to cook as it bakes in the oven. Drain, rinse and set aside.
• 3. Melt butter in large deep pot on medium heat. Add mushrooms and cook for about 5 minutes. Add the celery and onions and cook and stir 4 min. or until crisp-tender.
• 4. Sprinkle the flour over the mushroom mixture in the pot and cook - stirring constantly for 2 minutes. Gradually stir in chicken broth and milk and bring to boil. Cook and whisk until thickened.
• 5. Remove from heat and stir in the soup, sour cream, mayonnaise, peas and chicken.
• 6. Add the cooked pasta to the mix and stir to coat. Put the mixture into your prepared baking dish. Sprinkle shredded cheese over all then top with some onion rings.
• 7. Cover and bake for about 40 minutes or until heated through. Remove cover and continue to cook for another 12 minutes. Remove from oven and alllow to sit for about 5 minutes before serving.
• 8. Sprinkle additional cheese and onion rings on top before serving if desired.

CHICKEN NOODLE CASSEROLE

Steps:

• Mix soups, butter, milk and cheese in a 9 x 13 casserole dish, add noodles and chicken mixing well.
• Top with Shredded Cheese; Bake 350 degrees for 1 hour.
• If I have them I also like to crush cornflakes and add to the top, then sprinkle cheese and butter over them.

EASY CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 425°F.
• Cook egg noodles al dente (firm) according to package directions. Drain well.
• Combine egg noodles, chicken, soup, milk, and vegetables in 2qt casserole dish. Top with cheese if using.
• Combine topping ingredients in a small bowl and sprinkle over the casserole.
• Bake 20 minutes or until bubbly. Broil 1 minute to brown topping if needed.