Chicken Noodle Casserole Recipe
Chicken Noodle Casserole Recipe
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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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How to Make Chicken Noodle Soup Casserole - Cheesy Chicken Noodle Casserole Recipe
If you love Chicken Noodle Soup and you love Chicken Noodle Casserole, then you will love this recipe! We show you how to make this delicious comfort food in a bowl.
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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
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.
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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Be sure to check out the website Bowl Me Over - That’s where we share easy to make recipes that you and your family will love!
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Deb Clark
debra@bowl-me-over.com
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