Best 2 Chicken Egg Noodle Casserole Recipes

"Chicken Egg Noodle Casserole" is a traditional and comforting dish that can be enjoyed by people of all ages. It is a perfect meal for busy weeknights or cozy weekends, as it is easy to prepare and can be made with simple, everyday ingredients. This casserole features tender egg noodles smothered in a creamy sauce, juicy chicken, and a crispy topping. Whether you are a novice cook or an experienced chef, this article will guide you through the steps to create a delicious and satisfying "Chicken Egg Noodle Casserole" that will surely become a family favorite.

Let's cook with our recipes!

CHICKEN & EGG NOODLE CASSEROLE

Chicken & Egg Noodle Casserole 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

Time 50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

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, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

CHICKEN DIVAN EGG NOODLE CASSEROLE

Chicken Divan Egg Noodle Casserole image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 generous bundle broccolini, trimmed and cut into 2-inch pieces or 1 small head broccoli, trimmed and cut into small, thin stalks and florets
Salt
2 pieces boneless, skinless chicken breast, fat removed
1 medium onion
2 fresh bay leaves
1 pound extra-wide egg noodles
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons butter
2 rounded tablespoons flour
2 cups whole milk
Freshly ground black pepper
Freshly grated nutmeg
A few sprigs fresh thyme, leaves removed and chopped
2 egg yolks
1 cup white or whole wheat panko (Japanese) bread crumbs
1 cup shredded Gruyere cheese
1/2 cup shredded Parmigiano-Reggiano cheese
A handful fresh flat-leaf parsley, finely chopped

Steps:

Place a large pot of water on to boil for egg noodles and broccolini. Salt the water and cook the broccolini until tender. Remove to a plate. When the broccolini is cool enough to handle chop it into bite-size pieces.
Place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves. Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken 10 to 12 minutes.
Meanwhile, heat the extra-virgin olive oil in skillet over medium heat and saute the onions and garlic until tender, 8 to 10 minutes. Add the broccolini to the pan and season with salt and pepper. Turn the heat off pan.
While the onions cook, heat the butter in a medium saucepot over medium heat, whisk in flour 1 minute then whisk in the milk and season with salt, pepper, freshly grated nutmeg, and thyme. Thicken 5 minutes then whisk in a little of the sauce to the egg yolks to combine, then add the egg yolks back to the sauce and whisk to combine, turn heat down to the lowest setting.
Cook's Note: If sauce becomes too thick, add a splash of chicken poaching liquid and turn off the heat.
Shred the poached chicken with forks or dice poached chicken into small, bite-size pieces.
Preheat the broiler.
To the large pot of boiling water, add the egg noodles. Cook the noodles according to package directions for al dente. Drain the noodles very well and add them back to the hot pot. Stir in the broccolini, chicken, and sauce, and then transfer to a casserole dish. Place the casserole in the middle of the oven and broil 3 to 5 minutes until bubbly and brown. Cool and store for make-ahead meal.
To serve the casserole, heat the oven to 375 degrees F. Mix together the panko, Gruyere, Parm, and parsley. Place the casserole on a baking sheet in upper half of the oven and bake 30 minutes, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top.

Tips:

Use fresh ingredients: Fresh eggs, vegetables, and herbs will give your chicken egg noodle casserole the best flavor.
Don't overcook the noodles: Cook the noodles according to the package directions, but be careful not to overcook them. Overcooked noodles will be mushy and unpleasant to eat.
Use a variety of vegetables: Feel free to add your favorite vegetables to the casserole. Some good options include broccoli, carrots, celery, onions, and peppers.
Don't be afraid to experiment: There are many different ways to make a chicken egg noodle casserole. Be creative and have fun with it!

Conclusion:

Chicken egg noodle casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and vegetables. With a few simple tips, you can make a chicken egg noodle casserole that your whole family will love. So next time you're looking for a quick and easy meal, give this recipe a try!