Best 5 Zippy Chicken Noodles Casserole Recipes

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**Zippy Chicken Noodle Casserole: A Flavorful and Comforting Dish for Any Occasion**

Indulge in the delightful flavors of Zippy Chicken Noodle Casserole, a delectable dish that combines tender chicken, savory noodles, and a creamy, flavorful sauce. This classic casserole is a perfect blend of comfort and taste, making it a favorite among families and friends. With its easy-to-follow recipe, even beginner cooks can create this culinary masterpiece. Our selection of Zippy Chicken Noodle Casserole recipes offers a variety of cooking methods, ingredients, and flavors, ensuring that there's something for everyone. From traditional stovetop methods to convenient slow-cooker options, these recipes provide flexibility and ease of preparation. Explore our collection and discover the perfect Zippy Chicken Noodle Casserole recipe to warm your heart and satisfy your cravings.

Let's cook with our recipes!

ZIPPY CHICKEN COLESLAW



Zippy Chicken Coleslaw image

"The ramen noodles give this hearty salad a little crunch, but it's still just as good the next day when they've softened up," says Kathy Egan of Oceanside, California.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 9 servings.

Number Of Ingredients 22

1 tablespoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 pound boneless skinless chicken breast
1 package (3 ounces) hot and spicy ramen noodles
4 cups shredded cabbage
2 cups broccoli coleslaw mix
3 green onions, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
DRESSING:
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons cider vinegar
2-1/4 teaspoons water
2-1/4 teaspoons canola oil
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil 3-4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°. When chicken is cool enough to handle, shred with two forks; cool completely. , Set aside seasoning packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. , In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw; toss to coat.

Nutrition Facts : Calories 132 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CHICKEN NOODLE CASSEROLE I



Chicken Noodle Casserole I image

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Provided by Dawne

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter

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.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 35.5 g, Cholesterol 132.6 mg, Fat 34.2 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 17.7 g, Sodium 894.6 mg, Sugar 2.3 g

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

Packed with flavorful chicken and veggies, this creamy Chicken Noodle Casserole is a quick and easy family dinner that everyone will love!

Provided by Aubrey

Categories     Main Dish

Time 1h

Number Of Ingredients 13

10 ounces egg noodles
1 tablespoon olive oil
1 small yellow onion (peeled and diced)
2 cloves garlic (minced)
12 ounces frozen mixed vegetables (thawed (1 bag))
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
1 cup milk
1/2 cup low-sodium chicken broth
2 cups cooked chicken (chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh parsley (chopped, for garnish)

Steps:

  • Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
  • Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
  • While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
  • Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
  • onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
  • Pour into the prepared baking dish and spread into an even layer.
  • Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
  • Remove from the oven and sprinkle chopped parsley over the top. Serve warm.

Nutrition Facts : Calories 344 kcal, Carbohydrate 51 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 921 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

ZIPPY CHICKEN & NOODLES CASSEROLE



Zippy Chicken & Noodles Casserole image

Not your ordinary chicken & noodles, an unexpected ingredient really perks up this dish. What could that secret ingredient be? It happens to be one of my favorite things to sneak into a dish. FRESH LEMON JUICE! You've got to try this one. The lemon juice isn't overpowering; it just brings everything together with a snappy taste that you will love. Yes, it's just as tasty with leftover turkey! And don't worry if this makes too much for dinner. My kids always ask if there's enough left for them to take it in their lunches the next day. Some dishes just don't taste as good when you reheat them, but this one is great!

Provided by ThatBobbieGirl

Categories     Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise (regular or light)
3 tablespoons fresh lemon juice
2 cups diced cooked chicken
1 small onion, finely chopped
1/2 cup green peppers or 1/2 cup red pepper, finely chopped (or combination)
1/2 cup shredded extra-sharp cheddar cheese
12 ounces egg noodles or 12 ounces your favorite pasta, cooked & drained
potato chips, crushed or buttered bread crumb

Steps:

  • In a large bowl, stir together the soup, mayonnaise, and lemon juice until well mixed.
  • Add the remaining ingredients except for the crumbs, and GENTLY stir until combined.
  • Pour into a lightly greased casserole dish, then top with potato chips or buttered crumbs.
  • Bake at 350 degrees Fahrenheit, about 30 minutes or until hot throughout, and golden brown on top.
  • If you like, you can make it in your microwave oven, rather than bake it in the oven.
  • Here are the changes: Since I'm not going to be baking it, which would soften the veggies a bit, I microwave the onion and peppers in a glass measuring cup for just a couple minutes to make sure they're going to be tender enough in this dish.
  • (Alternately, you could saute them on top of the stove) Then I combine as above, and put it in a microwaveable dish with a cover.
  • I heat it on 70% for about 10 minutes, to get it hot and bubbly.
  • Of course, this may take longer or shorter in your microwave, depending on starting temperature of ingredients, and the wattage of your oven.
  • The last time I made this was for a church potluck dinner.
  • I doubled it.
  • The only thing large enough to hold it was my 5 quart crockpot, so I took out the removeable stoneware crock, greased it& filled it up.
  • Mine has a glass lid, so I covered it with that and stuck the crock in the microwave oven.
  • (Micro-cooking in a slow-cooker crock, stand back so you don't get sucked into the time warp!) If yours has a plastic lid, I take no responsibility if you melt it in the microwave.
  • After it was good and hot, I plopped it into the electric jacket-thingy part of the crockpot cooker.
  • I'm sure there's a technical name for it, but I don't know it.
  • I had plugged it in and set it on low, so it was nice and warm already.
  • I use a couple heavy rubber bands stretched across the handles to secure the lid.
  • This whole thing I slid into a box I keep on hand for just this purpose, and cover with a towel, tucked around it.
  • The crockpot fits snugly and no worries about it tipping over in the car.
  • A friend once spilled an entire crockpot of french onion soup all over the floor of her minivan.
  • I try to learn from OTHER people's mistakes!

ZIPPY BEEF CASSEROLE



Zippy Beef Casserole image

A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.

Provided by atriumlady

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h5m

Yield 4

Number Of Ingredients 10

1 cup uncooked elbow macaroni
1 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup milk
⅔ cup ketchup
½ cup shredded Cheddar cheese
¼ cup chopped green bell pepper
1 cup dried minced onion
1 teaspoon salt, or to taste
1 cup crushed potato chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
  • Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 58.6 g, Cholesterol 89.9 mg, Fat 31.8 g, Fiber 3.2 g, Protein 32.5 g, SaturatedFat 12.5 g, Sodium 1808.7 mg, Sugar 18.7 g

Tips:

  • For a crispier topping, use crushed pork rinds or a combination of bread crumbs and grated Parmesan cheese.
  • For a creamier casserole, use heavy cream instead of milk.
  • Add a cup of frozen peas or corn for a pop of color and extra vegetables.
  • To make this casserole ahead of time, assemble it and refrigerate for up to 24 hours before baking.
  • Serve with a side salad or roasted vegetables for a complete meal.

Conclusion:

Zippy Chicken Noodles Casserole is a comforting and flavorful dish that is perfect for a weeknight meal or a potluck. It is easy to make and can be tailored to your own preferences. With its creamy sauce, tender chicken, and crispy topping, this casserole is sure to be a hit with everyone who tries it.

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