Time 10m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 °F. Grease 9 x13 inch baking dish. In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream, soup, and noodles into cheese mixture. Stir until the noodles are coated with mixture. Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling. Remove from oven and let cool slightly before serving.
Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Lightly grease a 9x13" baking dish. In a mixing bowl, combine chicken, noodles, sour cream, soup and cheeses. Pour into prepared dish. Mix together cracker crumbs and margarine; sprinkle over top. Bake for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.
Time 35m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cook egg noodles in boiling water till chewy. Cook chicken in olive oil, and Lawry salt till chicken is not pink in middle, then drain oil. Combine cream of chicken soup, egg noodles, and chicken till boiling. Reduce heat, and add Velveeta cheese, corn, and pepper. Cook until all of Velveeta is melted. Remove from heat and sprinkle with parsley flakes.
Time 50m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Combine cooked noodles, chicken, soup, butter, sour cream, pepper and 3/4 cup of mozzarella cheese. Mix well and put into a 2 quart casserole dish. Bake covered at 350 degrees for 30 minutes. Uncover and add remaining mozzarella cheese and bake 10 minutes more.
Time 45m Yield 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente as per the package directions. Drain and set aside. In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir. Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes. Garnish with green onions, then serve.
Time 1h Yield 6 Number Of Ingredients 9 Steps:
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Time 55m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer. , Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. 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°.
Time 50m Yield 8 servings Number Of Ingredients 12 Steps:
Heat oven to 350ºF. Cook noodles in large saucepan as directed on package, omitting salt and adding peas to the boiling water the last minute. Meanwhile, microwave cream cheese, milk, onion powder and thyme in microwaveable bowl on HIGH 1-1/2 to 2 min. or until cream cheese is melted and mixture is well blended, stirring after 1 min. Drain noodle mixture; place in 3-qt. casserole sprayed with cooking spray. Add cream cheese sauce, chicken, mushrooms and 1 cup shredded cheese; mix well. Top with remaining shredded cheese. Spread bread with butter; sprinkle with Parmesan. Cut diagonally into quarters; arrange on top of casserole. Bake 25 to 30 min. or until bread is golden brown and casserole is heated through.
Yield 6 Number Of Ingredients 7 Steps:
Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!
Time 1h15m Yield 8 Number Of Ingredients 16 Steps:
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender. Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken. Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through. Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.
