Chicken Noodle Casserole Ii Recipes

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:

• 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°.

HEARTY CHICKEN NOODLE CASSEROLE

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.

CHEAP CHICKEN NOODLE CASSEROLE

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.

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:

• Cook noodles according to pkg instructions.
• Saute onion and garlic in oil for 1 minute.
• Add chicken and cook and stir for 2 minutes.
• Add broth, carrots, potatoes, celery and sage.
• Set aside.
• In saucepan, melt butter; add flour, salt and pepper.
• Add milk, slowly.
• Cook and stir 3 minutes.
• Remove from heat; add cheddar cheese, stir until smooth.
• Mix with the chicken mixture; stir in drained noodles.
• Place in greased 3 qt casserole.
• Bake at 375* for 50 minutes.

CHICKEN NOODLE CASSEROLE

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.

CHICKEN NOODLE CASSEROLE II

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.

CHICKEN NOODLE CASSEROLE II

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.

CHICKEN NOODLE CASSEROLE II

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.

CHICKEN NOODLE CASSEROLE

Steps:

• Mix together and bake, covered, at 350 degrees for 1 hour.

CHICKEN NOODLE CASSEROLE

Steps:

• Boil egg noodles according to package.
• In a 9x13 dish, mix together noodles, chicken, cream soup, and water.
• Sprinkle cheddar cheese on top of mixture.
• Bake in the oven at 350 until cheese is melted.