Chicken And Green Noodle Casserole Recipes

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.

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.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
• Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
• While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
• Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
• onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
• Pour into the prepared baking dish and spread into an even layer.
• Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
• Remove from the oven and sprinkle chopped parsley over the top. Serve warm.

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:

• 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:

• 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°.

GREEN NOODLE CASSEROLE

Steps:

• Roast or stew chicken according to your favorite method. Mom bought one already cooked at the grocery deli.
• Remove meat from chicken and cut into 1 1/2 inch cubes.
• In a skillet, heat the olive oil on medium, and saute the green pepper, onions, and mushrooms until just tender.
• Bring chicken stock to a boil and add noodles, cooking until tender. Do not drain, but leave the noodles in the broth.
• Add chicken and saute mixture to pot of noodles.
• Add peas, olives and pimentos to pot.
• Season with salt and pepper.
• In a 3 quart casserole, ladle 1/2 of chicken/noodle mixture, then sprinkle with 1/2 of cheese. Pour in remaining mixture then top with the rest of the cheese.
• Bake, covered for 45 minutes in a preheated 325 degree oven.
• Uncover and bake for 15 more minutes, until cheese is lightly browned.

CHICKEN AND GREEN NOODLE CASSEROLE

Steps:

• Cook chicken in salted water for 25-30 minutes or until tender; Remove chicken and reserve stock.
• Cut chicken meat into bite-size pieces; set aside.
• Cook noodles in stock until tender; drain and set aside.
• Saute green pepper, onion, and celery in 1/4 cup butter until tender.
• Add cheese; cook, stirring constantly, until cheese melts.
• Stir in soup and mushrooms; cook until bubbly.
• Add chicken and noodles; mix well.
• Spoon into a greased 13 x 9 x 2 inch baking dish.
• Combine remaining 1/4 cup butter and cracker crumbs.
• Sprinkle over the chicken mixture.
• Bake at 325 degrees for 40-45 minutes.