Eileens Golden Chicken Noodle Casserole Recipes

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CHICKEN CASSEROLE WITH NOODLES



Chicken Casserole with Noodles image

Creamy and delicious chicken casserole with noodles and vegetables. Easy to make and sure to become a family favorite!

Provided by J.Dayon

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h5m

Yield 12

Number Of Ingredients 14

1 (8 ounce) package egg noodles
2 tablespoons salted butter
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 onion, diced
1 (10.5 ounce) can fat-free cream of mushroom soup
1 (10.5 ounce) can fat-free cream of chicken soup
1 cup low-fat sour cream
1 rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (8 ounce) package button mushrooms, quartered
½ cup frozen peas
6 slices American cheese, or more to taste
½ cup bread crumbs
1 tablespoon olive oil, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  • Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.
  • While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.
  • Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.
  • Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25.6 g, Cholesterol 101.4 mg, Fat 23.6 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 9.2 g, Sodium 687.6 mg, Sugar 3.4 g

EILEEN'S GOLDEN CHICKEN NOODLE CASSEROLE



Eileen's Golden Chicken Noodle Casserole image

Make and share this Eileen's Golden Chicken Noodle Casserole recipe from Food.com.

Provided by Puppies777

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (12 ounce) package wide egg noodles
2 teaspoons butter
3 chicken breast halves, cut in bite-sized pieces
1 tablespoon oil
1 onion, finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
2 large carrots, cut in matchstick
1/2 cup frozen peas
1 (4 ounce) can sliced mushrooms, drained (optional)
1 (10 1/2 ounce) can condensed golden mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 1/4 cups 1% low-fat milk
1/4 cup white wine
1/2 teaspoon onion powder
1/4 teaspoon salt
1 dash pepper

Steps:

  • Heat oil in large skillet. Sauté chicken for 3 - 4 minutes at medium-high heat.
  • Add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
  • Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
  • Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
  • * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with ½ cup (¼ cup milk & ¼ cup water) mixture adding more if needed.
  • * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
  • * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it's place.
  • * If using fresh mushrooms slice (or quarter) them and add when onion is sautéing.

Nutrition Facts : Calories 681.4, Fat 22, SaturatedFat 6.8, Cholesterol 126.4, Sodium 1415.9, Carbohydrate 86.6, Fiber 5.4, Sugar 12.5, Protein 31.6

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