CHICKEN BROCCOLI NOODLE CASSEROLE RECIPE RECIPES

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CHICKEN NOODLE CASSEROLE RECIPE | FOOD NETWORK KITCHEN ...



Chicken Noodle Casserole Recipe | Food Network Kitchen ... 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.

CHICKEN BROCCOLI SHELLS RECIPE: HOW TO MAKE IT



Chicken Broccoli Shells Recipe: How to Make It image

This cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. —Karen Jagger, Columbia City, Indiana

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 7 servings.

Number Of Ingredients 6

1 jar (16 ounces) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained

Steps:

  • In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish. , Cover and bake at 350° for 30-35 minutes or until heated through.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 355 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 28g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

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CHICKEN NOODLE CASSEROLE RECIPE | FOOD NETWORK KITCHEN ...
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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Calories 355 calories per serving
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    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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