Fancy Chicken Noodle Bake 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 BAKE

Steps:

• Cook noodles according to package directions. , Meanwhile, preheat oven to 350°. In a Dutch oven, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in chicken, gravy and pimientos., Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13x9-in. baking dish. , Cover and bake 30-35 minutes or until bubbly. Combine cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, 10 minutes longer or until golden brown. Let stand 10 minutes before serving.

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.

FANCY CHICKEN NOODLE BAKE

Steps:

• Combined all ingredients ( except for the Bisquick, Butter and cream) in a very large bowl until every ingredient is blended together thoroughly!
• Preheat oven to 400*.
• Spray with nonstick cooking oil, 2 - 9x13 baking dishes, and pour the ingredients evenly into both pans.
• Bake for 25 minutes or until the casserole is warmed all the way thru.
• Remove from the oven and mix together the bisquik, melted butter and the cream until you have a pourable consistancy even if you have to add more cream or milk, the batter should not be too thick or to thin but a little thicker than pancake batter.
• Pour the batter over the warm casseroles and return them to the oven and bake for 20 minutes or until the topping looks like a pretty homemade biscuit. remove from the oven and brush biscuit topping with some melted butter. Let stand for 10 minutes and serve.

TANGY CHICKEN NOODLE BAKE

Steps:

• Combine cornflake crumbs and butter.
• Set aside for topping.
• Cook the noodles according to package directions.
• Drain and set aside.
• In a saucepan, combine the flour, milk, water, and bouillon cubes.
• Cook until thickened and bubbly.
• Remove from heat.
• Stir in the sour cream, chicken and mushrooms.
• Add the cooked noodles.
• Put in greased casserole dish.
• Sprinkle with buttered crumbs.
• Bake at 400 degrees for about 20 minutes or until it bubbles.