Best Chicken Noodle Casserole 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.

CHICKEN & EGG NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

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

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
• In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
• Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
• Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
• Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

HEARTY CHICKEN AND NOODLE CASSEROLE

Steps:

• Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
• Bake at 400 degrees F for 25 minutes or until hot. Stir.
• Top with the Cheddar cheese.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
• Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
• Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
• Bake until bubbly and brown on top, 40 to 45 minutes.

CREAMY TURKEY OR CHICKEN-MUSHROOM NOODLE CASSEROLE

Steps:

• Grease a 2-quart casserole dish (can use an 11 x 7-inch baking pan).
• In a bowl combine both soups with sour cream, melted butter, garlic powder and cayenne pepper; whisk until smooth.
• Mix in cheddar cheese, mushrooms, onion, celery, cubed turkey and black pepper; set aside.
• Cook the egg noodles in boiling water until tender; drain transfer to the bowl with with soup mixture; toss to combine.
• Transfer/spread to the prepared baking dish (at this point you may cover and refrigerate for up to 24 hours, remove from refrigerator 30 minutes prior to baking).
• In a small bowl combine the crushed cracker crumbs with melted butter, then sprinkle evenly on top of the casserole.
• Bake in a preheated 350 degree F oven for 30 minutes or until bubbly and browned on top.

NO YOLKS® CREAMY CHICKEN NOODLE CASSEROLE

Steps:

• Combine topping ingredients and set aside.
• Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, carrots, onions and garlic powder for 3-4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese, Parmesan and noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1-2 minutes, or until mixture begins to thicken. Fold in chicken.
• Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.

KITTENCAL'S EASY TUNA OR CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Grease a 2-quart casserole dish.
• Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
• In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
• Add in the tuna or chicken; mix to combine.
• Combine the mixture with the cooked egg noodles.
• Transfer to prepared greased baking dish.
• Sprinkle top with the broken Ritz crackers.
• Bake for about 25 minutes.

CHICKEN DIVAN EGG NOODLE CASSEROLE

Steps:

• Place a large pot of water on to boil for egg noodles and broccolini. Salt the water and cook the broccolini until tender. Remove to a plate. When the broccolini is cool enough to handle chop it into bite-size pieces.
• Place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves. Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken 10 to 12 minutes.
• Meanwhile, heat the extra-virgin olive oil in skillet over medium heat and saute the onions and garlic until tender, 8 to 10 minutes. Add the broccolini to the pan and season with salt and pepper. Turn the heat off pan.
• While the onions cook, heat the butter in a medium saucepot over medium heat, whisk in flour 1 minute then whisk in the milk and season with salt, pepper, freshly grated nutmeg, and thyme. Thicken 5 minutes then whisk in a little of the sauce to the egg yolks to combine, then add the egg yolks back to the sauce and whisk to combine, turn heat down to the lowest setting.
• Cook's Note: If sauce becomes too thick, add a splash of chicken poaching liquid and turn off the heat.
• Shred the poached chicken with forks or dice poached chicken into small, bite-size pieces.
• Preheat the broiler.
• To the large pot of boiling water, add the egg noodles. Cook the noodles according to package directions for al dente. Drain the noodles very well and add them back to the hot pot. Stir in the broccolini, chicken, and sauce, and then transfer to a casserole dish. Place the casserole in the middle of the oven and broil 3 to 5 minutes until bubbly and brown. Cool and store for make-ahead meal.
• To serve the casserole, heat the oven to 375 degrees F. Mix together the panko, Gruyere, Parm, and parsley. Place the casserole on a baking sheet in upper half of the oven and bake 30 minutes, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top.

CHICKEN CASHEW CHINESE NOODLE CASSEROLE

Steps:

• 1. * you can substitute a large [10-oz.]can of cooked chicken, drained ** I have also substituted slivered almonds, reserving some for top of casserole
• 2. Preheat oven to 350°. Spray an 8x8" baking dish with PAM.
• 3. In a large skillet, saute' onion and celery together in butter, until soft and translucent, about 4 - 5 minutes.
• 4. Add the remaining ingredients and mix well, reserving some of the chinese noodles and cashews (or slivered almonds) for the top.
• 5. Spoon into prepared baking dish. Sprinkle reserved chinese noodles and cashews (or slivered almonds) over top of casserole.
• 6. Bake for 30 - 35 minutes, until golden and bubbly.

GROUND BEEF, NOODLE, CREAM OF CHICKEN SOUP CASSEROLE

Steps:

• Brown ground beef in skillet.
• Season with onion powder, salt and pepper.
• After browning, add cream of chicken soup; mix well.
• Add one soup can full water and mix well.
• Simmer on low 25 minutes.
• Mix in cooked and drained noodles and transfer this to a buttered baking dish.
• Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
• Bake the casserole uncovered in 325° oven for 25 to 30 minutes.

HEARTY CHICKEN NOODLE CASSEROLE

Steps:

• In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well., Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

CREAMY CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles according to package directions. Drain and set aside.
• Heat butter in medium saucepan. Saute onions until transparent, approximately 4-5 minutes.
• Add chicken, vegetables, soups, milk, and seasonings. Cook over medium heat until broccoli is tender.
• Add cooked egg noodles and mix until thoroughly blended.
• Spread into a greased 9 x 12 baking dish. Cover.
• Bake at 350 degrees F for 20 minutes.
• Top with cheese and bake an additional 10 minutes.

CHEESY CHICKEN NOODLE CASSEROLE

Steps:

• Combine cooked noodles, chicken, soup, butter, sour cream, pepper and 3/4 cup of mozzarella cheese.
• Mix well and put into a 2 quart casserole dish.
• Bake covered at 350 degrees for 30 minutes.
• Uncover and add remaining mozzarella cheese and bake 10 minutes more.

CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS

Steps:

• Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.
• Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)
• Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.
• Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.

HEARTY CHICKEN & NOODLE CASSEROLE

Steps:

• Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken and noodles in 1 1/2 quart casserole.
• Bake at 400 degrees for 25 minutes or until hot.
• Stir.
• Top with cheddar cheese.

CHEESY CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles in boiling water till chewy.
• Cook chicken in olive oil, and Lawry salt till chicken is not pink in middle, then drain oil.
• Combine cream of chicken soup, egg noodles, and chicken till boiling.
• Reduce heat, and add Velveeta cheese, corn, and pepper.
• Cook until all of Velveeta is melted.
• Remove from heat and sprinkle with parsley flakes.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
• Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
• In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
• In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
• Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
• Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
• Put the chicken breast in a medium pot and cover with 5 cups of water.
• Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
• Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
• In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
• Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
• Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

CHICKEN CHEESE NOODLE CASSEROLE

Steps:

• In a large bowl, combine soup, miracle whip and lemon juice.
• Add the chicken, onion, peppers and 1/2 cup of monterey jack cheese and 1/2 cup cheddar cheese; mix well.
• Add noodles and toss to coat.
• Transfer to a greased 2 qt.
• baking dish.
• Bake uncovered at 350 degrees for 30-35 minutes.
• Sprinkle with remaining cheeses.
• Bake 10 minutes longer or until vegetables are tender and cheese is melted.