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

healthy whole wheat pancakes

 These are fast, easy, healthy, and kids love them!

2 cups whole wheat flour

2 Tbls baking powder

1 tsp salt

2 tsp cinnamon

1 1/2 cups milk

2 eggs

5 Tbls applesauce

2 tsp vanilla

I added fresh blueberries to mine.

Delicious!


Recipe adapted from simpledailyrecipes.com

chow mein

1 1/2 lbs pork
4-5 large celery stalks
1 onion
1 can bean sprouts or fresh sprouts
1 can cream of mushroom soup
1 can mushrooms
1 can water chestnuts, sliced
soy sauce
rice, cooked

Brown pork, season lightly.  Cover with water, and a lid on the kettle.  Simmer about an hour or longer.  Chop onion, and slice celery in diagonal pieces.  Saute lightly in small amount of butter or oil, stirring occasionally.  (Leave a bit crispy.)  Add remaining ingredients.  Fresh bean sprouts cook quickly.  Stir 1/2 soup can water plus 3-4 Tbsp. cornstarch to thicken.  Add soy sauce and 1 tsp. sugar.  Serve over rice.

Recipe from Norene Thomas

best chili

photo from momswhothink.com

Ingredients:

2 lbs. lean chuck, ground

1 lb. boneless pork chops, chopped

1 lb.  sirloin steak, chopped

4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
2 cans crushed tomatoes
2 cans kidney beans

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, hot sauce, crushed tomatoes, kidney beans. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. Stir into chili and cook, covered, for an additional 20 minutes.

Recipe adapted from momswhothink.com

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

black bean soup

ingredients
1 cup tomato salsa
2 (15 1/2 oz) cans black beans, drained and rinsed
2 cups chicken broth
1 teaspoon lime juice
2 tablespoons chopped fresh cilantro
sour cream (optional)
cheese, shredded (optional)

directions
Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes.  Stir in the beans and broth.  Bring the mixture to a boil, then lower the heat and simmer the soup, covered for 15 minutes.

Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it.  Return the pureed soup to the pot.  Stir in the lime juice and chopped cilantro and heat the mixture through.  Serve the soup warm, topped with a dollop of sour cream and sprinkled with cheese, if desired.  Makes 4 servings.

recipe from Family Fun magazine

healthy makeover: shepherd's pie

ingredients

2 lbs all-purpose potatoes, peeled and cut into quarters
1/2 cup low-fat milk
2 Tbls Neufchatel, reduced-fat cream cheese
salt and pepper

1 lb extra-lean ground beef
1 large onion, finely chopped
2 large carrots, chopped
2 celery stalks, chopped
1/2 cup dry white wine
1 tsp dried thyme
1 pkg (10 oz) frozen peas
1 pkg (10 oz) frozen corn

directions

In a covered 4-quart saucepan, place potatoes and enough cold water to cover;  heat to boiling on high.  Reduce heat to medium;  uncover and simmer 18 minutes or until tender.  Drain well;  return to saucepan.  Add milk, cream cheese, and 1/4 teaspoon each salt and freshly ground pepper;  mash until smooth.

Preheat oven to 425 degrees F.  Heat 12-inch skillet on medium-high until hot.  Add beef and 1/4 teaspoon each salt and freshly ground black pepper;  cook 3 to 5 minutes or until browned and cooked through, stirring.  With slotted spoon, transfer beef to large bowl.

To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and greshly ground black pepper.  Cook 8 minutes or until tender, stirring.  Add wine to skillet;  cook 2 minutes or until reduced by half.  Stir in thyme and reserved beef with any juices.

In 3-quart shallow baking dish, spread half of potatoes in an even layer.  Top with beef mixture, peas, and corn.  Spoon remaining potatoes evenly on top;  spread to cover filling.  Bake for 25 minutes or until top is golden brown.
Yield:  6 main-dish servings

Recipe from Good Housekeeping

oh boy waffles & cinnamon syrup

Oh Boy Waffles
4 1/2 cups flour (or 2 1/2 cups white + 2 cups whole wheat)
4 tsp baking powder
1 1/2 tsp salt
3 T. sugar
4 beaten eggs
4 1/2 cups milk
1/2 cup oil

Mix well in mixer or with a wire whisk.  Great for cooking in a Belgian waffle maker.
Makes approximately 20 waffles.

Cinnamon Syrup
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1-2 tsp cinnamon
1/2 cup whipping cream

In a medium saucepan, stir all ingredients together EXCEPT cream.  Stirring constantly, bring to a boil over medium heat.  Boil 2 minutes.  Remove from heat, stir in cream.  Cool 30 minutes.  Syrup will thicken as it cools.  Serve warm.

Recipes from the kitchen of Sherrie Heywood

makeover traditional lasagna

ingredients

• 1 pound extra-lean ground beef (95% lean)
• 1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled
• 3 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (6 ounces) tomato paste
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon pepper
• 9 whole wheat lasagna noodles
• 3 eggs, lightly beaten
• 2 cups (16 ounces) 2% cottage cheese
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 tablespoons minced fresh parsley
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 6 slices provolone cheese

directions

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain.
• In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce.
• Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

{tasteofhome.com/healthycooking}

makeover beef & potato soup

ingredients
1-1/2 lbs lean ground beef
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 oz. each) chicken broth
5 medium potatoes, cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 tsp. dried basil
2 tsp. dried parsley flakes
1 tsp. garlic powder
1/2 tsp. pepper
12 oz. reduced-fat process cheese (Velveeta), cubes
1-1/2 cups 2% milk
1/2 cup reduce-fat sour cream

directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink;  drain.  Combine flour and 1 can broth until smooth.  Add to beef mixture.  Bring to a boil;  cook and stir for 2 minutes or until thickened.

Transfer to a 5-quart slow cooker.  Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-7 hours or until vegetables are tender.  Stir in cheese and milk.  Cover, cook 30 minutes longer or until cheese is melted.  Just before serving, stir in sour cream.

(tasteofhome.com/healthycooking  --  Slow-cooker easy, this coup is a Christmas Eve tradition after church services. -Sheila Hoderman-Berthold, N. Dakota)

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.

quinoa and black beans

Ingredients:
1 tsp vegetable oil
1 onion, chopped
3 garlic cloves, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn
2 (15oz) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro (optional)

Heat the oil in a medium saucepan over medium heat.  Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth.  Season with cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat, and simmer 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.  Mix in the black beans and cilantro.

(recipe from allrecipes.com)

whole wheat pizza dough

Ingredients

• 1 package dry yeast
• 1 1/4 cups lukewarm water
• 1 1/2 cups whole wheat flour
• 2 cups all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt

Directions

Proof yeast in a measuring cup with lukewarm water.

In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.

On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.

Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

Yield: 4 (7-inch) pizzas

{recipe from foodnetwork.com}

herbed artichoke cheese tortellini

Ingredients

         2 cans (14-1/2 ounces each) Italian diced tomatoes

         2 jars (6-1/2 ounces each) marinated quartered artichoke hearts

         2 packages (9 ounces each) refrigerated cheese tortellini

         2 cups chopped onions

         3 tsp dried parsley

         2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil

         2 teaspoons minced garlic

         1/2 teaspoon dried oregano

         1/8 teaspoon crushed red pepper flakes

         1/4 cup olive oil

         1/2 teaspoon salt

         Parmesan cheese

Directions

         Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.

         Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.

         Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain tortellini; add to tomato mixture. Stir in the salt and reserved artichokes; heat through. Sprinkle with cheese. Yield: 8 servings.

{adapted from a tasteofhome.com recipe}

italian hot dish

Ingredients

         1-1/2 cups uncooked small pasta shells

         1 pound lean ground beef (90% lean)

         1 cup sliced fresh mushrooms, divided

         1/2 cup chopped onion

         1/2 cup chopped green pepper

         1 can (15 ounces) tomato sauce

         1 teaspoon dried oregano

         1/2 teaspoon garlic powder

         1/4 teaspoon onion powder

         1/8 teaspoon pepper

         1/2 cup shredded part-skim mozzarella cheese, divided

         4 teaspoons grated Parmesan cheese, divided

Directions

         Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, oregano, garlic powder, onion powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

         Drain pasta; place in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 2 teaspoons Parmesan cheese.

                  Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

{tasteofhome.com}

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)

easy linguine (or fettucine) casserole

8 oz. uncooked multigrain linguine, broken in half (or fettucine)

2 cups cubed fully cooked lean ham

1-3/4 cups (7 oz.) shredded Swiss cheese, divided

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

1 cup (8 oz.) reduced-fat sour cream

1 medium onion, chopped

1 small green pepper, finely chopped

Cook pasta according to package directions.  Meanwhile, in a bowl, combine the ham, 1-1/2 cups cheese, soup, sour cream, onion and green pepper.  Drain pasta;  add to ham mixture and stir to coat.  

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.  Cover and bake at 350 degrees for 35 minutes.  Uncover;  sprinkle with remaining cheese.  Bake 10-15 minutes longer or until cheese is melted.

(recipe from healthy cooking tasteofhome magazine)

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.

meat loaf

ingredients
2 eggs
2 tbsp steak sauce
2 tbsp worcestershire sauce
6 medium fresh mushrooms, chopped
1 cup bread crumbs
2/3 cup chopped onion
4 tbsps parmesan cheese
4 garlic cloves, minced
1/2 tsp ground sage
1 tsp pepper
1/2 tsp salt
2 lbs lean ground beef
BBQ sauce (opt. - to taste)

Combine the first 11 ingredients.  Add the ground beef.  Divide into eight equal portions.  You can use either mini-loaf pans, x-large muffin tins, or a cookie sheet to bake the individual loaves.

Bake at 350 degrees for 35-40 minutes or until a meat thermometer reads 160 degrees.

Let the loaves stand for ten minutes before cutting.

Drizzle with BBQ sauce.

Serves 8.

(adapted from tasteofhome.com recipe)