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

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}

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)

couscous paella

yield:  8 servings

1 medium sweet red pepper, chopped
1 tablespoon canola oil
6 green onions, thinly sliced
4 garlic cloves, minced
2 cans (14 1/2 oz each) vegetable broth
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
2 cups uncooked couscous
2 cups frozen peas, thawed
1 tablespoon butter
2 tablespoons chopped almonds, toasted
2 tablespoons minced fresh parsley
lemon wedges

1.  In a large nonstick skillet, saute red pepper in oil for 2 minutes.  Add onions and garlic;  cook 1 minute longer.

2.  Stir in broth and seasonings;  bring to a boil.  Add shrimp;  cook for 2-3 minutes or just until shrimp turn pink.  Return to a boil.  Stir in the couscous, peas and butter.

3.  Remove from the heat;  cover and let stand for 5 minutes.  Fluff with a fork.  Sprinkle with almonds and parsley.  Serve with lemon.

(TasteofHome/Healthy)

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

roasted chicken noodle soup

Ingredients

• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups reduced-sodium chicken broth
• 4 cups cubed peeled potatoes
• 1 teaspoon salt
• 2 cups cubed cooked chicken breast
• 2 cups uncooked yolk-free wide noodles
• 1 cup fat-free evaporated milk

Directions

• In a stockpot, saute the onion, carrots and celery in oil for 5
• minutes or until tender. Add garlic; cook 1 minute longer. Stir in
• the flour, oregano, thyme and poultry seasoning until blended.
• Gradually add the broth, potatoes and salt; bring to a boil. Reduce
• heat; cover and simmer for 15-20 minutes or until potatoes are
• tender.
• Stir in chicken and noodles; simmer for 10 minutes or until noodles

tasteofhome - one-dish meals - april 2011

mexican beef & pasta

 

THIS WAS SUPER FAST AND EASY!

YIELD: 8 servings

• 3 cups uncooked whole wheat spiral pasta
• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 cup chunky salsa
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons taco seasoning
• 1/2 cup reduced-fat sour cream
• Crushed tortilla chips, optional

Directions

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

(Healthy Cooking - tasteofhome - APRIL/MAY 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

tunaMac

TunaMac 

(aka: tuna veggie macaroni)

Yield: 6 servings.

2 1/2 cups uncooked elbow macaroni

10 oz process cheese (Velveeta), cubed

1 cup milk

4 cups frozen peas and carrots, thawed

2 cans (10 oz) white water-packed tuna, drained

1/2 tsp dill weed

Cook macaroni according to package directions;  drain.  Add cheese and milk;  stir until cheese is melted.  Stir in the vegetables, tuna and dill;  heat through.

tasteofhome . one-dish meals . april 2011

*I used whole wheat macaroni, 2% Velveeta, reduced-fat milk, and dried dill weed.  I also added salt - it needed it.

easy tortellini soup (healthy cooking feb/mar 2011)

1 large onion, chopped

2 tsp. olive oil

2 garlic cloves, minced

4 cans (14-1/2 oz. each) chicken broth

2 cans (14-1/2 oz.) diced tomatoes, undrained

1 large package (18 oz.) refrigerated cheese tortellini 

or tortellini or your choice

3 cups chopped fresh spinach

2 Tbsp balsamic vinegar

1/2 tsp. pepper

Shrdded Parmesan cheese, optional

1.  In a Dutch oven, saute onion in oil until tender.  Add garlic;  cook 1 minute longer.  Stir in broth and tomatoes.  Bring to a boil.   Reduce heat;  simmer, uncovered, for 10 minutes, stirring occasionally.

2.  Add tortellini;  cook for 7-9 minutes or until tender.  Stir in the spinach, vinegar and pepper.  Cook and stir until heated through and spinach is wilted.  Sprinkle with cheese.

spinach tortellini soup (allrecipes.com)

1 (10 ounces) package frozen chopped spinach

2 (14.5 ounce) cans chicken broth

1 (9 ounce) package cheese tortellini

1/4 tablespoon dried basil

1/4 tablespoon garlic powder

salt and pepper to taste

In a large pot over high heat, combine the spinach and chicken broth.  Heat to boiling, then reduce heat to low.  Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness.  Season with basil, garlic powder, salt, and pepper.

mac & cheese (adapted from healthy cooking feb. 2011)

PREP:  30 MIN.  BAKE:  25 MIN.

YIELD:  10 SERVINGS

1 PKG. (16 OZ.) WHOLE WHEAT ELBOW MACARONI

2 TBSP. BUTTER

1/3 CUP ALL-PURPOSE FLOUR

2 CUPS FAT-FREE HALF-AND-HALF

2 CUPS FAT-FREE MILK

1/2 TSP. GARLIC POWDER

1/2 TSP. PEPPER

3/4 TSP. SALT

3 CUPS (12 OZ.) SHREDDED REDUCED-FAT SHARP CHEDDAR CHEESE

TOPPING:

1 MEDIUM ONION, CHOPPED

2 TBSP. BUTTER

5 CUPS CUBED BREAD

1/2 CUP SHREDDED REDUCED-FAT CHEDDAR CHEESE

1.  Cook macaroni according to the package directions.  Meanwhile, in a large saucepan, melt butter over medium heat.  Combine flour and half-and-half;  stir into pan.  Add milk and seasonings.  Bring to a gentle boil;  remove from the heat.  Stir in cheese until melted.  Drain macaroni;  add to the cheese sauce and stir to coat.

2.  Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.  In a large skillet, saute onion in butter until tender.  Add bread;  saute 2-3 minutes longer.  Sprinkle bread mixture and cheese over macaroni mixture.  Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

baked shells casserole - 2 ways

Rachael Ray's way:

Ingredients

5 tablespoons EVOO – Extra Virgin Olive Oil, divided

6 cloves garlic, finely chopped, divided

1 large or 2 small to medium onions, finely chopped, divided

1 small carrot, finely chopped or grated

Salt and pepper

1 1/2 teaspoons oregano or marjoram, half a palmful

1 teaspoon crushed red pepper flakes, 1/3 palmful

1 teaspoon fennel seeds, crushed by pressing under flat of your knife

2 tablespoons chopped fresh thyme, 5 to 6 sprigs

1/4 cup flat-leaf parsley, finely chopped

1/2 cup dry white or red wine

2 cups chicken stock

2 28-ounce cans Italian crushed tomatoes

1 pound medium or large shell pasta (not extra-large stuffing shells)

2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel

Freshly grated nutmeg, about 1/4 teaspoon

2 cups fresh ricotta cheese

1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table

2 large egg yolks, lightly beaten

Yields: Serves 4-6

Preparation

In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.

Leisy Miller's way:

2 tablespoons EVOO – Extra Virgin Olive Oil, divided

2 cloves garlic, finely chopped, divided

1 small to medium onion, finely chopped, divided

1 small carrot, finely chopped or grated

Salt and pepper

1 pound medium or large shell pasta (not extra-large stuffing shells)

2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel

Freshly grated nutmeg, about 1/4 teaspoon

2 cups fresh ricotta cheese

1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table

2 large egg yolks, lightly beaten 

1 large jar marinara sauce plus 3/4 c chicken stock

Bring a pot of water to a boil for the pasta. Salt water and cook pasta 10 minutes.

While pasta water comes to a boil, heat 2 tablespoons EVOO in a small skillet over medium heat. Add garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and chopping and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.

 **Note:  When I made it, I used Leisy's version.  We all LOVED it!!  I put the carrots in at the same time as the spinach.  I didn't add the chicken stock.  It turned out fine.  It made A LOT!  It could have fed us twice.  Also, I used small pasta shells (that's what I had).

linguine with edamame and tomatoes

1 1/2 cups frozen shelled edamame

4 green onions, thinly sliced

1 Tbsp. olive oil

2 cups cherry tomatoes, halved

3 garlic cloves, minced

1 tsp. dried oregano

1/2 tsp. salt

1/4 cup white wine or reduced-sodium chicken broth

3/4 cup crumbled feta cheese

2 Tbsp. minced fresh basil

1. Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.

2. In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine and reserved cookkng liquid; cook and stir for 2 minutes.

3. Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from heat. Sprinkle with cheese and basil; toss to coat.

1-1/2 cups equals 370 calories, 11 g fat

Healthy Cooking/Taste of Home - Aug/Sept 2010