Comforting Chicken Noodle Casserole Recipes

COMFORTING CHICKEN NOODLE CASSEROLE

Comforting Chicken Noodle Casserole image

This rich casserole is ideal comfort food for your family on a chilly spring night. Round out the menu with a favorite steamed vegetable for a hearty meal. mdash;Sylvia McCrone, Danville, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

5 cups uncooked egg noodles
1 cup frozen peas
1 celery rib, chopped
1 medium carrot, chopped
4 cups cubed cooked chicken breast
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups shredded reduced-fat Colby-Monterey Jack cheese, divided
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 teaspoon pepper

Steps:

In a large saucepan, cook noodles according to package directions, adding the peas, celery and carrot during the last 5 minutes of cooking. Drain., Stir in the chicken, corn, soup, 1 cup cheese, onion, green and red peppers and pepper. Transfer to a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese; bake 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 367 calories, Fat 9g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 606mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

CHICKEN NOODLE CASSEROLE

Chicken Noodle Casserole image

Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! -Kay Pederson, Yellville, Arkansas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces egg noodles, cooked and drained

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°.

Nutrition Facts : Fat 34 g fat (12 g saturated fat), Cholesterol 143 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 47 g carbohydrate, Fiber 2 g fiber, Protein 32 g protein.

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