Chicken Noodle Casserole - easy comfort food! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢3 cups uncooked egg noodles (190 grams)
▢¼ cup unsalted butter
▢1 teaspoon minced garlic
▢1 teaspoon Italian seasoning
▢½ teaspoon salt
▢¼ teaspoon onion powder
▢¼ teaspoon black pepper
▢¼ cup all purpose flour
▢2 cups low sodium chicken broth
▢¾ cup heavy cream
▢2 cups frozen peas and carrots
▢2 cups cooked, chopped chicken
▢60 grams saltine or Ritz crackers (about 18 crackers)
▢1 tablespoon unsalted butter (melted)
Instructions
Cook noodles according to package directions, undercooking by 1 minute. Drain and rinse under cold water to stop the cooking process.
Meanwhile, make your sauce. In a large skillet over medium heat, melt your butter.
Add garlic, Italian seasoning, salt, onion powder and pepper and cook 1 minute.
Stir in flour until no white remains.
Whisk in broth and cream and cook until thickened, about 3-4 minutes.
In a large, greased baking dish (9x13), combine cooked egg noodles, sauce, frozen peas and carrots and cooked chicken.
Crush crackers in a medium zip top bag. Stir in 1 tablespoon butter and sprinkle over the top of the casserole.
Bake at 350 degrees F for 20 minutes or until bubbly (to prep ahead, simply prepare up to the point of the crackers and top with crackers just before baking).
Ultimate Chicken Noodle Casserole
One bite and you'll know why this is called the Ultimate Chicken Noodle Casserole! It's super easy to make with juicy, tender chicken, tender egg noodles in a delicious cheesy sauce!
Ingredients
▢ 3 cups cooked chicken diced
▢ 12 ounces egg noodles cooked to al dente
▢ 2 cups cheddar cheese shredded
▢ 21 ounces cream of chicken soup 2 cans (undiluted)
▢ 1 cup frozen peas and carrots
▢ 1 tablespoon ranch seasoning mix
▢ 12 ounces evaporated milk
▢ 1 cup french fried onions
▢ ¾ cup pasta water
Instructions
1. Preheat the oven to 350 degrees. Coat a 9x13 casserole dish with non-stick spray, set aside.
2. Cook the egg noodles in a large pot of well salted water to al dente. Drain well, set aside.
3. In a large bowl combine the cream of chicken soup, evaporated milk, pasta water and ranch dressing. Whisk until smooth.
4. Add the noodles, half the shredded cheese, cubed chicken and frozen vegetables and mix well with the creamy sauce. Pour into the prepared baking dish.
5. Top with the remaining cheese and the fried onions.
6. Cover with aluminum foill and bake for 30 minutes, or until hot and bubbly!
Find the complete recipe here with all the tips and variations check out the blog post here -
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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
This Chicken Noodle Casserole is a so creamy and delicious, one of the family's favorite dinners.
You can find the full recipe with instructions and measurements and print it all out on my website:
12 oz egg noodles
2 cups chicken (cooked and shredded)
21 oz cream of chicken soup (2 cans)
1 ½ cups sour cream
2 cup frozen mixed vegetables
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
¼ teaspoon onion powder
⅛ teaspoon garlic powder
1 cup cheddar cheese (shredded)
Preheat oven to 350 degrees F. Prepare a 3 quart casserole dish with nonstick cooking spray.
Cook egg noodles according to package directions than drain and set aside.
In a large mixing bowl mix together chicken with cream of chicken soup, sour cream, and frozen veggies.
Once mixed season with salt, pepper, onion powder, and garlic powder. Add in noodles then place mixture in your prepared casserole dish.
Top casserole with cheese then bake for 25-30 minutes.
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Love & Best Dishes: Chicken Noodle Casserole Recipe
Chicken Noodle Casserole Recipe - This easy casserole recipe with chicken is a great easy family meal recipe that everyone is sure to love.
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Chicken Noodle Casserole
Chicken Noodle Casserole
4 Bone-in, skin-on Chicken Breasts
Salt and Pepper to taste
1/2 stick (4 tablespoons) Butter
2 cups chopped Celery
2 cups chopped Bell Pepper
2 cups chopped Onion
1 to 2 tablespoons chopped pickled Jalapenos (optional)
(3) 12-ounce packages Large Egg Noodles (I use No-Yolks)
(2 to 3) 10.5-ounce cans Cream of Mushroom Soup
4-ounce jar chopped Pimentos with the juice
1 14.5-ounce can Chicken Broth
Zest of a Lemon plus the Juice
1-pound Velveeta cut into chunks for easier melting
Shredded Cheddar for topping
Place chicken into a pot and just cover with water plus 1 Teaspoon Salt. Bring to a boil and turn down on medium and let cook for 45 minutes until chicken is tender and renders a nice broth. Strain broth and return to the pot. Debone the chicken and chop or shred and place to the side. In a skillet sauté the celery, bell pepper, onion, jalapenos, and a dash of salt and pepper in butter until softened approximately 5 minutes. Then add the jar of Pimentos, mushroom soup, can of chicken broth, Lemon zest and juice. Stir together well and set aside. Bring the strained broth to a boil and cook the packages of noodles in it until al dente. Be sure not to overcook your pasta so it won't fall apart in the casserole. Pour the cooked pasta into the soup mixture plus the chicken stir together well. Stir in the Velveeta and let sit for a few to melt and stir together well. Pour into a baking casserole dish and top with shredded cheddar. Bake at 350 Degrees F until the cheese melts and it is bubbly.
Serve with garlic bread or bread sticks and a salad.