Cheez It Chicken Noodle Casserole Recipes

CHICKEN CHEEZ-IT CASSEROLE

Steps:

• 1. Spray a 9x13 inch pan with non stick cooking spray.Pre heat oven to 375 degrees.
• 2. Cut the chicken breast into bite size pieces.
• 3. Brown in a pan until chicken is cooked. Add garlic powder and onion powder while browning. Set aside
• 4. Melt butter, take the crackers out of the box and open the bag, I smash mine up using a rolling pin while in the bag. (they do not have to be crumbs!) Place in a bowl and add melted butter. Mix around until crumbs are well coated. Set aside
• 5. In a bowl mix the soup, sour cream, chicken broth, and 1 cup of cheese. Set aside
• 6. Press half of the cracker mixture in the pan. Top with chicken. Pour the soup mixture over the chicken. Top with remaining cheese, then Cheez-Its.
• 7. Bake on 375 degrees until golden brown and bubbley. about 30 to 45 minutes.....enjoy!!
• 8. You can use onions or even add bell pepper. I did'nt because my kids did not like them...

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°.

CHEESY CHICKEN NOODLE CASSEROLE

Steps:

• Combine cooked noodles, chicken, soup, butter, sour cream, pepper and 3/4 cup of mozzarella cheese.
• Mix well and put into a 2 quart casserole dish.
• Bake covered at 350 degrees for 30 minutes.
• Uncover and add remaining mozzarella cheese and bake 10 minutes more.

CHEEZ-IT CHICKEN NOODLE CASSEROLE

Steps:

• Boil and shred chicken breasts.
• Prepare macaroni as directed.
• Mix cooked macaroni, shredded chicken, soups, milk, onion powder, salt/pepper, and 1 cup shredded cheese together.
• Top with 1/2 cup of shredded cheese and Cheez-it crackers.
• Bake at 400 degrees for 15-20 minutes uncovered.

EASY CHEEZ-IT CHICKEN FINGERS

Steps:

• Preheat oven to 350 degrees.
• Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside.
• Crush the cheeze its in a ziploc bag, okay to have small chunks here and there, pour onto a plate.
• Take chicken and dip in milk mixture and then roll in cheeze its.
• Place on another plate and continue until all chicken is coated.
• I love to run each piece through x2 to get extra coating and use the whole mix.
• Place on baking sheet and bake 20-30 minutes depending on size.
• Cool and serve, very yummy with ranch dressing as a dip.

CHICKEN NOODLE CASSEROLE

Steps:

• Mix onions with noodles. Add chicken and seasonings.
• Add soup and mix well.
• Put mixture in greased 2 quart casserole dish.
• Sprinkle buttered bread crumbs or corn flake crumbs over top.
• Cover and bake at 325 degrees for 1 hour. Uncover 10 minutes before done and let brown.

CHEEZ-IT CHICKEN STUFFED WITH CHEESE

Steps:

• Preheat oven to 350°F.
• Using the bottom of a measuring cup, crush the Cheez-its so that they may be used as breading and mix with your breadcrumbs.
• Cut your cheese into stick shapes (big enough to be put inside your chicken). Trim all excess fat off chicken and with a slim, very sharp knife carve a tunnel inside of the thickest part of each chicken breasts, by inserting the knife and turning it inside of the chicken (if you poke through the outside it's O. K. just bake that side up).
• Stuff the cheese into the chicken.
• Dip your breasts into the beaten egg and roll them into the Cheez-it breading.
• Bake them for 10 minutes then put a dollop of butter on top of each breast.
• And bake for 15 more minutes or until chicken is cooked all the way through.

CHICKEN NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions.
• Heat oil in a frying pan while you season each side of the chicken tenders with salt and pepper, Italian seasoning, garlic salt, and onion powder. When oil is hot, add half of the chicken tenders. Brown on one side 2-3 minutes, and flip. Cook until both sides are golden grown and chicken is just cooked through.
• Remove cooked tenders to a paper towel-lined plate. Add a little more olive oil to pan if necessary and let it come back to temperature. Add remaining chicken tenders and cook til those are golden on each side.
• Place onto paper towel-lied plate. While chicken rests, add diced zucchini to pan and heat through, stirring frequently. De-glaze the pan with dry sherry, and turn heat down to medium. Add cream of mushroom soup to the pan and heat through, stirring occasionally. Lower heat to low and simmer.
• Dice the chicken into one inch cubes and toss together with the cooked and drained noodles.
• Add cheese and milk together slowly with the soup mixture (if you mix the cheese in too quickly it will clump together). Start with 1/2 cup of milk and add more if you want a creamier consistency.
• Mix noodles, chicken, and sauce together and pour into a baking dish.
• Combine Parmesan and bread crumbs and spread evenly on top of casserole.
• Bake in a 375 degree oven for about 45 minutes, or until top is golden brown and edges are bubbly.