CHICKEN ROTEL CASSEROLE WITH EGG NOODLES RECIPES

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CHICKEN & EGG NOODLE CASSEROLE RECIPE: HOW TO MAKE IT



Chicken & Egg Noodle Casserole Recipe: How to Make It image

A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 9

6 cups uncooked egg noodles (about 12 ounces)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken breasts
1 cup crushed Ritz crackers (about 20 crackers)
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

Nutrition Facts : Calories 446 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 820mg sodium, CarbohydrateContent 37g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 23g protein.

CHICKEN ROTEL CASSEROLE RECIPE - FOOD.COM



Chicken Rotel Casserole Recipe - Food.com image

Delicious! Boiling your chicken takes about 30 minutes, but if you already have that done, this can be ready in about 30 minutes.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 gallon, 16 serving(s)

Number Of Ingredients 18

5 boneless skinless chicken breasts (or more, if desired)
2 onions, diced
2 carrots, sliced
2 stalks celery, sliced
salt (to taste)
pepper (to taste)
10 cups water (or more)
8 -10 cups broth (or more)
16 ounces spaghetti or 16 ounces vermicelli
2 onions, diced
2 bell peppers, diced or
3 hot bananas, peppers. seeded and diced
olive oil
2 lbs Velveeta cheese
2 (10 ounce) cans Rotel Tomatoes
2 (15 ounce) cans English peas, drained
2 (10 3/4 ounce) cans cream of mushroom soup
1 tablespoon Worcestershire sauce

Steps:

  • Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are tender.
  • Remove chicken from broth and boil noodles according to package directions in 8 to 10 cups broth. Try to get the onion in the broth. You almost can't have too much onion in this dish. The carrot and celery don't hurt anything, either. When finished, noodles should still be slightly soupy. Add an extra cup or so of broth if they are not.
  • Saute onion and peppers in a little olive oil until tender.
  • Over medium high heat, add Rotel, cream soup, onions, peppers, english peas,and worchestershire to noodles.
  • Reheat and reduce to simmer.
  • Add cubed Velveeta and stir until melted. May bake for 20 to 30 minutes to combine flavors, but this is not essential. We usually eat it right out of the pot.

Nutrition Facts : Calories 445.4, FatContent 16.2, SaturatedFatContent 9.1, CholesterolContent 66.6, SodiumContent 1967.8, CarbohydrateContent 48.9, FiberContent 5.1, SugarContent 14.1, ProteinContent 26.5

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