How To make Chicken Noodle Casserole
1 sm Chicken, cooked and boned
1 Head of broccoli, cooked
Until tender 1 pk Noodles Romanoff, follow the
Directions on the package 1 cn Cream of mushroom soup
Add all ingredients. Mix well. Bake at 350 degrees until browned, approximately 1/2 hour.
How To make Chicken Noodle Casserole's Videos
How to make: EASY CHICKEN NOODLE CASSEROLE
This Easy Chicken Noodle Casserole is made with egg noodles, chicken breast, a creamy, tasty filling and topped with buttered bread crumbs!
Grab the FULL recipe and a FREE printable recipe HERE:
Chicken Noodle Casserole | Delish
This creamy casserole will warm your soul.
DIRECTIONS
1. Preheat oven to 400 degrees F.
2. In a medium bowl, stir together soup, water (or milk), seasonings, and vegetables. Fold in chicken and noodles. Pour into a 1.5-quart casserole dish.
3. Bake until the vegetables are fork-tender, 20 to 25 minutes. Serve.
INGREDIENTS
1 can cream of chicken soup
1/2 c. water or milk
1/2 tsp. garlic powder
1 tsp. dried thyme
1/2 tsp. Black pepper
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 white onion, diced
1 c. cooked, shredded chicken
1 12-oz package wide egg noodles, cooked and drained
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Chicken Noodle Casserole
Fall always means soup time at my house! This Chicken Noodle Casserole is packed with all the comforting flavors of chicken noodle soup, in easy casserole form that’s ready to warm you from the inside out for dinner tonight. It’s so easy putting this together for a weeknight dinner in a hurry. The whole family won’t be able to get enough of this delicious meal!
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Check out the recipe here:
Chicken Noodle Casserole
Creamy, satisfying layers of chicken, carrots, peas, and egg noodles tossed together with other pantry staple ingredients create this quick and easy dinner casserole everyone will be asking for seconds on.
RECIPE AND INSTRUCTIONS HERE -
Ingredients
12 oz extra wide egg noodles
4 1/2 Tbsp unsalted butter
1/4 cup all-purpose flour PLUS 2 Tbsps
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper or to taste
1 tsp sea salt or to taste
3 cups low sodium chicken stock
1 1/2 cups milk 2% or whole milk
1/2 cup heavy cream
1 1/2 cup frozen peas and carrots
3 cups cooked chicken cubed
parsley optional as garnish
Instructions
Preheat oven to 350 degrees.
Bring a large pot of generously salted water to boil. Boil egg noodles just until al dente.
While the noodles are boiling chop the chicken and prepare and measure the butter, flour, and spices.
Drain the egg noodles and set aside. In the same large pot, melt the butter. Add the flour and cook on medium heat, stirring with a wooden spoon until it becomes golden.
Gradually add the chicken stock, milk, cream, and spices and stir to combine.
Whisk the mixture on medium-high heat for about 5 minutes or until it thickens.
Remove the pan from the heat and add in the noodles, chicken, peas, and carrots.
Stir all the ingredients together.
Transfer the mixture to a buttered 9x13 baking dish. Bake for 30 minutes or until bubbling.
Serve the casserole garnished with fresh chopped parsley if desired.
Notes
Cook the noodles only until al dente as they will continue to cook in the oven. They will be mushy if overcooked. Also be sure that you boil the noodles in a generous amount of salt, at least 1 tablespoon or the dish will lack flavor.
If you have a bit more time you can use fresh garlic and onions.
There is no need to thaw the frozen vegetables before adding them to the casserole. Thawing them will only turn them unattractive and dull in color making the dish less appetizing.
You can use leftover chicken for this recipe, grocery store rotisserie chicken or you can cook 2 chicken breasts (seasoned to taste) while the noodles are boiling.
You can place your 9x13 baking dish on a baking sheet before placing in the oven in the event that any of the casserole bubbles over it won’t run down into your oven making a mess.
This casserole can be assembled a day ahead and refrigerated. It can then be baked after bringing it to room temperature. An unbaked casserole can also be frozen for up to 3 months and then baked again after being brought to room temperature.
Leftovers can be stored in an airtight container for 3-4 days and reheated in the microwave.
THE EASIEST CHICKEN NOODLE CASSEROLE | CHICKEN OR TUNA NOODLE CASSEROLE #chickenrecipes #tunarecipe
THE EASIEST CHICKEN NOODLE CASSEROLE | CHICKEN OR TUNA NOODLE CASSEROLE: This really is the easiest chicken noodle casserole ever and it's also a great tuna noodle casserole!
RECIPE:
Ingredients
2 cups uncooked egg noodles
2 cups cooked shredded chicken
1 10 oz. package frozen peas and carrots (or vegs of your choice)
1 cup milk
1 10 oz. can cream of chicken soup
1 10 oz. can cream of mushroom soup (any style of 2 cream soups will do)
1/2 cup mayo
1 tsp salt
1 tsp pepper
1/2 teaspoon garlic powder
1 1/2 cup cheddar cheese
parsley flakes (optional)
Instructions
Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
Boil egg noodles according to package directions. Drain
In a large bowl combine all the other remaining ingredients (reserve 1/2 C cheese and the parsley for the top)
Add cooked noodles to mixture. Stir to combine everything. Pour into prepared baking dish. Top with 1 cup Cheddar Cheese and parsley flakes.
Bake 30 minutes or until heated through. Remove from the oven and let stand 5 minutes before serving. Enjoy!
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THE EASIEST CHICKEN NOODLE CASSEROLE | CHICKEN OR TUNA NOODLE CASSEROLE
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CHICKEN NOODLE CASSEROLE RECIPE ~ QUICK & EASY DINNER!
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Chicken Noodle Casserole
2-3 cups cooked chicken
10.5 ounce can cream of celery soup
10.5 ounce can cream of chicken soup
1-1/2 cups chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp thyme
1 tsp salt (to taste)
1/2 tsp black pepper
dash cayenne pepper (optional)
dash of crushed red pepper (optional)
1 cup shredded cheese (I used combo mozzarella & mild cheddar)
frozen peas and carrots (I used 1/2 bag) (You could also use fresh but cook first)
1/2 cup bread crumbs
2 TBS butter (cut in pats)
Bake in a well greased baking pan in a preheated oven for 40-45 minutes until browned on top. Let sit for 5-10 minutes before serving.
Enjoy!