I will provide ideas You are are looking for a cheesy chicken noodle casserole recipe that is steady and also how to prepare it which results have aroma and taste that can give us taste and appetite

So that the taste quality of cheesy chicken noodle casserole, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good to how to processing and serving it. No need be confused if want prepare cheesy chicken noodle casserole the delicious as long as you know the technique then this dish is can become a treat that is very special.

Ingredients and seasonings required in make

1. Take 4 skinless boneless thighs, or whatever you have, cubed small
2. Take 1/2 large onion diced
3. Prepare 4 cloves Garlic minced
4. Prepare I can whole kernel corn drained
5. Prepare 1 corn can full of Frozen peas
6. Prepare 16 oz jar ragu double cheddar sauce + 3/4 ragu jar of half and half. You can use milk, broth, or water. Whatever you have
7. Prepare 4-6 oz sour cream
8. Prepare 1/2 bag wide egg noodles, uncooked
9. Take 1/2 lb cooked bacon crumbled small
10. Use Panko bread crumbs
11. Prepare Grated Parm
12. Prepare Chopped green onions
13. Take Salt pepper onion and garlic powders
14. Prepare Southern poultry seasoning (see picture)
15. Use Olive oil for browning chicken onions and garlic

In a mixing bowl, combine chicken, noodles, sour cream, soup and cheeses. Mix together cracker crumbs and butter; sprinkle over top. In a large bowl, combine the cooked pasta, chicken, frozen veggies, milk, cream of mushroom, cream of chicken, salt, pepper, onion powder, melted butter, garlic powder, and Italian seasoning. Grease a large pan with olive oil and cook peppers and onion over medium heat until vegetables are soft.

Steps to cook Cheesy Chicken Noodle Casserole:

1. Preheat oven to 375. Spray casserole with nonstick spray.
2. In a skillet, brown seasoned onions, garlic and chicken with the seasonings. While that’s happening, in a big bowl, add corn, peas, dry noodles, jar of sauce and sour cream and toss to coat. I season this too.
3. When the chicken, onions and garlic are browned, add the liquid to the ragu jar, cover it and shake then pour into the chicken to deglaze the skillet. Turn off heat, stir, and pour into your big bowl and combine.
4. Pour the whole mix into your pan or dish and cover with foil. If you need any more liquid at this point splash it over the top but it’s not a soupy consistency. Bake for 30-40 then pull it out and uncover.
5. Sprinkle the entire top with panko bread crumbs then sprinkle with parm. I season the top a little then add the bacon bits. I used bacon we had the other day already cooked. Turn the oven to 400.
6. Bake uncovered for about 15 mins more for the bacon to crisp. Sprinkle green onion over when it comes out and enjoy. Doesn’t really need to sit.
7. Done and ready to serve!

Stir in cream of mushroom soup, milk and cheese. Follow assembly instructions and let the casserole completely cool. Place the noodles, vegetables, onion, and cooked chicken breast into the casserole dish and mix until everything is combined. Next, heat a medium-sized saucepan over medium/high heat. Cook chicken in olive oil, and Lawry salt till chicken is not pink in middle, then drain oil.

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