Best 2 Egg Chicken Casserole Recipes

Indulge in a symphony of flavors with our delightful Egg and Chicken Casserole recipes, a culinary journey that promises satisfaction for every palate. From the classic and comforting Southern Egg Casserole to the hearty and protein-packed Chicken and Rice Casserole, our collection offers a diverse range of dishes that will tantalize your taste buds. Each recipe is carefully curated with step-by-step instructions and a list of easily accessible ingredients, ensuring a hassle-free cooking experience.

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:

Prep the casserole ahead of time: You can assemble the casserole up to 24 hours in advance and keep it covered in the refrigerator. When you're ready to bake, just take it out of the fridge and let it come to room temperature for 30 minutes before baking.
Use a variety of vegetables: Feel free to add or substitute your favorite vegetables in this recipe. Some good options include broccoli, carrots, celery, bell peppers, and mushrooms.
Don't overcook the chicken: Chicken breasts can dry out quickly, so be careful not to overcook them. The best way to tell if the chicken is done is to use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
Use a good quality cheese: The cheese is one of the key ingredients in this casserole, so it's important to use a good quality cheese that melts well. Some good options include cheddar, mozzarella, and Gruyère.
Serve with your favorite sides: This casserole can be served with a variety of sides, such as mashed potatoes, rice, or a salad.

Conclusion:

Egg and chicken casserole is a classic comfort food that is perfect for any occasion. It is easy to make, and it can be tailored to your own personal preferences. With these tips, you can make a delicious egg and chicken casserole that everyone will love.