Escalloped Chicken And Noodles Recipes

SCALLOPED CHICKEN CASSEROLE

Steps:

• In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread. , In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.

SCALLOPED CHICKEN WITH NOODLES

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish. Place the whole chicken (giblets removed) in a dutch oven with just enough water to cover. Bring to a boil then reduce the heat to a simmer. Cook for 1 to 1 1/2 hours or until the chicken is cooked through. Drain the liquid and reserve it for cooking the noodles. Let the chicken cool until it is easy to handle. While the chicken is cooling, cook the noodles in the reserved broth. Drain well. When the chicken is cool enough to handle, remove the skin and bones and cut the meat into chunks. Combine the cooked noodles, chicken, sour cream, soups, and onion in a bowl. Mix well. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly in the middle.

CHEESY SCALLOPED CHICKEN AND NOODLES

Steps:

• Saute onion and green pepper in butter. Blend in flour and seasoning. Add milk and cook, stirring to thicken. Remove from heat. Stir in cottage cheese, chicken and noodles. Turn into a buttered casserole. Top with cheese and sprinkle paprika over all. Bake at 350 degrees F for 30 minutes.

SLOW COOKER ESCALLOPED CHICKEN

Steps:

• FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
• In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

ESCALLOPED CHICKEN AND NOODLES

Steps:

• Place chicken in crock-pot. Mix soups together. Add onions, celery, and thyme. Pour soup mixture over top of chicken.
• Cook on low for 6-8 hours.
• When chicken is done, shred with fork. Add mushrooms and cook 10 more minutes. Add noodles and mix.

EASY SCALLOPED CHICKEN

Steps:

• Cut the prepared meat from the bone, shred into bite sized pieces.
• Toast the bread and break into bite sized pieces.
• Spray non-stick cooking spray in an oblong casserole.
• Put one layer bread pieces, one layer chicken pieces.
• Build up three layers.
• Pour chicken broth over casserole,.
• Add water.
• Melt butter in microwave for 8 seconds.
• Pour over casserole.
• Add salt and pepper.
• Bake at 350°F 35-40 minutes until golden brown and liquid is absorbed.

STOUFFER'S COPYCAT ESCALLOPED CHICKEN & NOODLES

Steps:

• Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
• In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saute until mushroom are beginning to brown. Add chicken. Saute all until mushrooms are browned and celery has begun to soften.
• Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.
• Slowly add chicken broth to pan, stirring constantly. Add in 1½ cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.
• Preheat a broiler.
• Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.

ESCALLOPED CHICKEN

Steps:

• Layer chicken, celery, crumbs and parsley in greased casserole.
• I use a square one.
• Add salt and eggs to chicken broth.
• Pour over mixture in casserole.
• Bake casserole in a pan of water at 350 for one hour.
• Cut into squares to serve.

ESCALLOPED CHICKEN - "GREAT GRANDMOTHER'S RECIPE" RECIPE - (3.8/5)

Steps:

• Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes. For the Custard Sauce: Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes. This recipe yields 10 to 12 servings.