Chicken Noodle Casserole

 

Photo by Allrecipes / Abbey Littlejohn

Ingredients:

4 skinless, boneless chicken breast halves

6 ounces egg noodles

1 (10.5 ounce) can condensed cream of mushroom soup 

1 (10.5 ounce) can condensed cream of chicken soup

1 cup sour cream

salt to taste

ground black pepper to taste

1/2 cup butter

1 cup crumbled buttery round crackers

Directions:

Gather all ingredients. Preheat oven to 350 degrees F.

Fill a large pot of water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.

Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite. Drain.

Transfer noodles to a large bowl. Cut chicken into bite-sized pieces and mix with noddles.

Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture and gently stir until combined. Transfer to a 2-quart baking dish.

Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers.

Sprinkle mixture over top of casserole.

Bake in the preheated oven until heated through and browned on top, about 30 minutes.

Notes:

This is a simple and comforting dish. Everyone loved this recipe!  It's wonderful as leftovers. 

I added 1/2 tsp of onion powder to the topping. I also used chicken thighs. 

Recipe from Allrecipes.com, submitted by Dawne

Servings: 6

BROCCOLI, RICE, CHICKEN, and CHEESE CASSEROLE

 Ingredients:

2 cups cooked chicken, shredded or diced
2 cups cooked white or brown rice
2 cups broccoli florets (fresh or frozen)
1 can (10.5 oz) cream of chicken soup (or homemade equivalent)
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1/2 cup milk
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (optional)
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for topping)
2 tbsp butter, melted (optional, for breadcrumbs)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

If using fresh broccoli, blanch it in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
If using frozen broccoli, thaw and drain well.

In a large mixing bowl, combine the cooked chicken, rice, broccoli, cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese, milk, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until well combined.

Pour the mixture into the prepared baking dish and spread it out evenly.
If desired, mix the breadcrumbs with the melted butter and sprinkle over the top for a crispy topping. Add extra shredded cheddar cheese on top for more gooey goodness.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Let the casserole cool for 5 minutes before serving. Pair it with a simple side salad or rolls for a complete meal.
Recipe cred: @claraquickdinners

makeover bacon chicken alfredo

ingredients

1 pkg. (16 oz.) whole wheat fettuccine
8 bacon strips, chopped
1 lb. boneless skinless chicken breasts, cubed
1/2 tsp. salt, divided
1/4 tsp. salt, divided
1/4 tsp. pepper
2 garlic cloves, minced
1 Tbsp. butter
3 Tbsp. cornstarch
3 cups milk
1 cup half-and-half cream
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano-Reggiano cheese, divided
1/2 tsp. Italian seasoning

directions

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain.

Sprinkle chicken with 1/4 tsp. salt and pepper.  Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink;  remove and keep warm.

Combine cornstarch and milk until smooth;  stir into skillet.  Add cream and remaining salt.  Bring to a boil;  cook and stir for 2 minutes or until thickened.  Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of bacon;  cook and stir until cheese is melted.

Drain the fettuccine;  add to chicken mixture.  Cook and stir until heated through.  Sprinkle with remaining cheese and bacon.

yield:  8 servings

Recipe from tasteofhome.com/healthycooking

chicken pillows

ingredients
2 chicken breasts (cooked and shredded) or one large can of cooked chicken
1 (8-oz) can of cream cheese
2 cans of crescent rolls
onion flakes (to taste)
salt and pepper (to taste)
croutons (crushed)

directions
Mix chicken, cream cheese, onion flakes, salt, and pepper.  Place small amount in the center of each roll.  Roll it up and sprinkle with crushed croutons.  Bake at 375 degrees for 10-14 minutes, until golden brown.

chicken fajita pizza

1 pkg. (13.8 oz.) refrigerated pizza crust

8 oz. boneless skinless chicken breasts, cut into thin strips

1 tsp. canola oil, divided

1 medium onion, sliced

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

1 tsp. chili powder

1/2 tsp. ground cumin

1 garlic clove, minced

1/4 cup chunky salsa

2 cups (8 oz.) shredded reduced-fat Mexican cheese blend

1 Tbsp. minced fresh cilantro (opt.)

Sour cream and additional salsa (opt.)

Unroll dough into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray;  flatten dough and build up edges slightly.  Bake at 425 degrees for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 tsp. oil for 4-6 minutes or until no longer pink;  remove and keep warm.

In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender.  Add garlic;  cook 1 minute longer.  Stir in salsa and chicken.

Sprinkle half of the cheese over prepared crust;  top with chicken mixture and remaining cheese.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.  Sprinkle with cilantro.  Serve with sour cream and additional salsa, if desired.

(tasteofhome.com/healthycooking)

chicken panini

grilled chicken (I used chicken thighs - season to taste)

pesto

mozzarella cheese

tomatoes - sliced

bread of choice (I like either a whole grain or a tomato/basil baguette from the bakery)

Combine the sandwich in the proportions that you prefer.  Cook on a panini press or grill on a pan.  Super easy and delicious.

chicken salad bake

yield:  6 servings

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small green or sweet red pepper, chopped
1/2 cup sliced water chestnuts, halved
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 cup Miracle Whip Light
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup soft bread crumbs
1 tablespoon butter, melted
1/4 cup shredded cheddar cheese

1.  In a large bowl, combine the first six ingredients.  Combine Miracle Whip Light, garlic and pepper;  stir into chicken mixture.

2.  Transfer to a 2-qt. baking dish coated with cooking spray.  Bake, uncovered, at 350 degrees for 20 minutes.

3.  Toss bread crumbs with butter;  sprinkle over chicken mixture.  Top with cheese.  Bake 7-10 minutes longer or until heated through and top is lightly browned.

Darla Germaux - Saxton, Pennsylvania (one-dish meals)

turkey orzo salad

1/2 pound fresh asparagus spears

1 garlic clove, minced

3 tablespoons olive oil

8 ounces orzo, cooked according to package directions and rinsed for use in salad

2 cups cooked turkey (or chicken), cut into bite-size pieces

1/2 green pepper, cut into bite-size pieces

1/2 cucumber, diced

1/2 teaspoon salt

1/4 cup minced fresh parsley

1 tomato, chopped

1/4 cup Gorgonzola (or Feta) cheese, optional

1/4 cup dried cranberries or cherries, optional

Wash and trim asparagus, and slice into 2-inch pieces.  Heat oil in saute skillet and saute asparagus and garlic for 3 minutes until crisp tender.

Cook orzo and rinse in cold water for salad.  Drain and place in large salad bowl.

Add sauteed asparagus and garlic mixture, turkey, green pepper, cucumber, tomato, and fresh parsley.  Sprinkle with salt.  Toss to blend.  Add Gorgonzola and dried fruit, if desired.  Note that less is best when using a strong flavored cheese or it overpowers the turkey flavor.

4 to 6 servings

teriyaki chicken

6-8 servings  prep: 15 min.  cook:  4 hours

ingredients
3 lbs. boneless skinless chicken tenders
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked brown rice, optional

directions
Place chicken in a 4-quart slow cooker.  In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper.  Pour over chicken.  Cover and cook on low for 4-5 hours or until chicken is tender.

Remove chicken to a serving platter;  keep warm.  Skim fat from cooking juices;  transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil;  cook and stir for 2 minutes or until thickened.  Serve with chicken and rice if desired.

adapted from Teriyaki Chicken Recipe - tasteofhome.com

chicken parmesan

Yield:  4 servings

Ingredients

whole wheat saltine crackers

1 teaspoon dried oregano

1/2 teaspoon garlic powder

2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 egg whites

1/2 cup milk

1/2 cup flour

8 chicken tenders

olive oil cooking spray

good-quality marinara sauce (about 3 1/2 cups)

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

2 tablespoons (1/2-ounce) shredded Parmesan

Directions

Heat oven to 400 degrees.

Crush saltine crackers to make crumbs to equal about 1 1/3 cups.  In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.  In another bowl, whisk the egg whites and milk together.  In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.  In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.  Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded breasts in a sprayed glass baking dish.  Bake breasts until cooked through and crumbs are browned, about 15 minutes.  Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

chicken chow mein

YIELD: 6 servings

Ingredients

• 3 tablespoons cornstarch
• 2 cups reduced-sodium chicken broth
• 3 teaspoons reduced-sodium soy sauce
• 1-1/2 teaspoons salt
• 3/4 teaspoon ground ginger
• 3/4 pound sliced fresh mushrooms
• 2 cups thinly sliced celery
• 3/4 cup sliced onion
• 3/4 cup thinly sliced green pepper
• 6 tablespoons julienned carrot
• 3 teaspoons canola oil
• 3 garlic cloves, minced
• 3 cups cubed cooked chicken breast
• 3 cups cooked brown rice
• 6 tablespoons chow mein noodles

Directions

• In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside.
• In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles. Yield: 2 servings.

healthy cooking - tasteofhome - april/may 2011

kielbasa biscuit pizza

YIELD: 8 servings

2 tubes (12 oz each) refrigerated buttermilk biscuits

2-1/2 cups garden-style spaghetti sauce

1/2 lb smoked kielbasa or Polish sausage, cubed (I used smoked chicken sausage = YUM!)

1 can (small) mushroom stems and pieces, drained

1/2 cup shopped green pepper

1/2 cup chopped sweet red pepper

1 cup (4 oz) shredded part-skim mozzarella cheese

1 cup (4 oz) shredded Cheddar cheese

Separate the biscuits; cut each biscuit into fourths.  Arrange in greased 13-in. x 9-in. baking dish (do not flatten).  Bake at 375 degrees for 12-15 minutes or until biscuits begin to brown.

Spread spaghetti sauce over biscuit crust.  Sprinkle with the sausage, mushrooms, peppers and cheeses.  Bake for 20-25 minutes or until bubbly and cheese is melted.  Let stand for 5 minutes before cutting.

tasteofhome . one-dish meals . april 2011

chicken penne casserole

Yield:  4 servings

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

1/2 cup each shopped onion, green pepper, and sweet red pepper

1 tsp each dried basil, oregano, and parsley flakes

1/2 tsp salt

1/2 tsp crushed red pepper flakes

1 Tbls canola oil

3 garlic cloves, minced

1 1/2 cups uncooked penne pasta

1 can (14 1/2 oz) diced tomatoes, undrained

3 Tbls tomato paste

3/4 cup chicken broth

2 cups (8 oz) shredded part-skim mozzarella cheese

1/2 cup grated Romano cheese

In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink.  Add garlic;  cook 1 minute longer.

Cook pasta according to package directions.  Meanwhile, process tomatoes and tomato paste in a blender;  add to chicken mixture.  Stir in broth.  Bring to a boil.  Reduce heat;  cover and simmer for 10-15 minutes or until slightly thickened.

Drain pasta;  toss with chicken mixture.  Spoon half of the mixture into a greased 2-qt. baking dish.  Sprinkle with half of the cheeses.  Repeat layers.

Cover and bake at 350 degrees for 30 minutes.  Uncover;  bake 15-20 minutes longer or until heated through.

tasteofhome . one-dish meals . april 2011

sweet and sour chicken

4 or 5 boneless - skinless Chicken Breasts

1 chopped onion

3 T. catsup

2 T. lemon juice

2 T. oil

3 T. sugar

2 T. soy sauce

1/8 t. black pepper

Saute chopped onion in oil until soft.  Add catsup, sugar, soy sauce, lemon juice, and pepper and mix together.  Add chicken to pan and simmer 25-35 minutes or until chicken is done.  Pour sauce over chicken and serve hot with sticky rice.

chicken marinade

1 cup soy sauce

1 cup salad oil

2 cups 7-up or Sprite

1/4 tsp garlic powder

1/2 tsp horseradish

chicken and Rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/4 cup raw regular white rice

12 chicken breast tenders

1 soup can of milk

1/2 pkg dry onion soup mix

salt and pepper to taste

Combine soups, milk and rice in a 9x13 baking dish. Lay chicken pieces on top. Season with salt and pepper. Sprinkle dry soup mix on top. Cover tightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours.