BEST CHICKEN NOODLE CASSEROLE RECIPES

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CHICKEN NOODLE CASSEROLE RECIPE | FOOD NETWORK KITCHE…



Chicken Noodle Casserole Recipe | Food Network Kitche… image

This casserole based on a favorite soup will satisfy any comfort food craving. Partially cooking the egg noodles allows them to soak up the flavorful sauce without becoming too soft.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 16

6 tablespoons unsalted butter, plus more for greasing dish
Kosher salt
12 ounces extra-wide egg noodles
10 ounces white mushrooms, halved or quartered
Freshly ground pepper
1/3 cup all-purpose flour
1 1/2 cups frozen pearl onions, thawed
1 medium carrot, halved lengthwise and sliced thinly across
1 large stalk celery, sliced thinly
2 sprigs fresh thyme
1/2 cup dry white wine or vermouth
4 cups chicken broth
1 cup heavy cream
2 cups shredded rotisserie chicken, skin and bones discarded
2 tablespoons chopped parsley 
1 cup shredded Gouda (about 4 ounces)

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.

BEST EVER TUNA NOODLE CASSEROLE RECIPE - FOOD.COM



Best Ever Tuna Noodle Casserole Recipe - Food.com image

This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

10 1/2 ounces cream of chicken soup
1/2 cup mayonnaise
1/4 cup milk
1/2 cup diced yellow onion
1/2 cup diced celery
6 ounces albacore tuna
6 ounces cooked egg noodles
1/4 cup shredded cheddar cheese
salt and pepper

Steps:

  • Mix the cream of chicken, mayonnaise and milk together in a large bowl.
  • Add the diced celery and onion.
  • Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
  • Salt and pepper to your taste.
  • Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.

Nutrition Facts : Calories 228.2, FatContent 9.4, SaturatedFatContent 3.6, CholesterolContent 45.7, SodiumContent 746.8, CarbohydrateContent 19.1, FiberContent 1.1, SugarContent 1.7, ProteinContent 16.3

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CHICKEN NOODLE CASSEROLE RECIPE | FOOD NETWORK KITCHE…
This casserole based on a favorite soup will satisfy any comfort food craving. Partially cooking the egg noodles allows them to soak up the flavorful sauce without becoming too soft.
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 35 minutes
Category main-dish
  • Bake until bubbly and brown on top, 40 to 45 minutes.
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BEST EVER TUNA NOODLE CASSEROLE RECIPE - FOOD.COM
This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.
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