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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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).
How To Make Baked Chicken and Broccoli Pasta | Cheesy Baked Pasta #onestopchop
Baked Chicken and Broccoli Pasta is the perfect meal for tonight!! Make it and let me know what you think.
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Ingredients
3 boneless skinless chicken breasts split in half
2 cups broccoli
1 cup fresh spinach
1 box rigatoni pasta
1 medium yellow onion, diced
6 cloves garlic, minced
1 quart chicken broth
2 1/2 cups heavy cream
4 tbsp unsalted butter, divided (2 Tbsp each)
3 Tbsl all purpose flour
Garlic and herb seasoning
All purpose seasoning
Smoked paprika
Salt and pepper to taste
1 cup mozzarella cheese
1 cup pepper Jack or Monterey Jack cheese
1 cup fresh shredded Parmesan cheese
Fresh chopped parsley for garnish
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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
#chicken #chickennoodle #chickennoodlecasserole #casserole #howtomake #howtomakechickencasserole #tuna #tunanoodle #tunanoodlecasserole #casserolerecipe #chickenrecipe #tunarecipe #easiestrecipe
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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Creamy Chicken Noodle Casserole
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This 30-minute chicken noodle casserole has all of the comforting magic of the classic soup, but it's even creamier and heartier with a crunchy topping.