Creamy Chicken Noodle Casserole 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.

CREAMY CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F (175°C).
• Cook the egg noodles in a large pot of boiling water according to the package directions. Strain and set aside.
• In a small bowl, melt 1 tbsp of the butter. Stir in the bread crumbs and set aside.
• Dice the chicken breast into bite-size pieces. Heat the olive oil in a large skillet on medium heat and add the chicken pieces. Cook the chicken until it is evenly browned and cooked through, about 8 minutes. Transfer the chicken to a plate lined with a piece of paper towel; set aside.
• Add 1 tbsp of the butter to the skillet and add the onions and celery. Cook until the onions are translucent and beginning to soften, about 3 minutes.
• Stir in the soup, half and half and shredded cheese. Mix on low heat until well combined and the cheese is beginning to melt. Stir in the chicken, noodles and peas.
• Pour the noodle mixture into a deep dish pie plate and crumble the bread crumb mixture on top.
• Bake for 30 minutes, serve immediately. Store leftovers in the refrigerator.

FAVORITE CREAMY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.

CREAMY CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles according to package directions. Drain and set aside.
• Heat butter in medium saucepan. Saute onions until transparent, approximately 4-5 minutes.
• Add chicken, vegetables, soups, milk, and seasonings. Cook over medium heat until broccoli is tender.
• Add cooked egg noodles and mix until thoroughly blended.
• Spread into a greased 9 x 12 baking dish. Cover.
• Bake at 350 degrees F for 20 minutes.
• Top with cheese and bake an additional 10 minutes.

CREAMY NOODLE CASSEROLE

Steps:

• In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook until noodles are tender, 5-10 minutes longer. , Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add broth or milk if necessary.