Zippy Chicken Noodle Casserole Recipes

CHICKEN NOODLE CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
• Cook the egg noodles according to package directions.
• In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, and seasonings.
• Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.

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°.

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 CASSEROLE WITH NOODLES

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.

ZIPPY CHICKEN & NOODLES CASSEROLE

Steps:

• In a large bowl, stir together the soup, mayonnaise, and lemon juice until well mixed.
• Add the remaining ingredients except for the crumbs, and GENTLY stir until combined.
• Pour into a lightly greased casserole dish, then top with potato chips or buttered crumbs.
• Bake at 350 degrees Fahrenheit, about 30 minutes or until hot throughout, and golden brown on top.
• If you like, you can make it in your microwave oven, rather than bake it in the oven.
• Here are the changes: Since I'm not going to be baking it, which would soften the veggies a bit, I microwave the onion and peppers in a glass measuring cup for just a couple minutes to make sure they're going to be tender enough in this dish.
• (Alternately, you could saute them on top of the stove) Then I combine as above, and put it in a microwaveable dish with a cover.
• I heat it on 70% for about 10 minutes, to get it hot and bubbly.
• Of course, this may take longer or shorter in your microwave, depending on starting temperature of ingredients, and the wattage of your oven.
• The last time I made this was for a church potluck dinner.
• I doubled it.
• The only thing large enough to hold it was my 5 quart crockpot, so I took out the removeable stoneware crock, greased it& filled it up.
• Mine has a glass lid, so I covered it with that and stuck the crock in the microwave oven.
• (Micro-cooking in a slow-cooker crock, stand back so you don't get sucked into the time warp!) If yours has a plastic lid, I take no responsibility if you melt it in the microwave.
• After it was good and hot, I plopped it into the electric jacket-thingy part of the crockpot cooker.
• I'm sure there's a technical name for it, but I don't know it.
• I had plugged it in and set it on low, so it was nice and warm already.
• I use a couple heavy rubber bands stretched across the handles to secure the lid.
• This whole thing I slid into a box I keep on hand for just this purpose, and cover with a towel, tucked around it.
• The crockpot fits snugly and no worries about it tipping over in the car.
• A friend once spilled an entire crockpot of french onion soup all over the floor of her minivan.
• I try to learn from OTHER people's mistakes!

ZIPPY BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
• Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.