Melt oleo in saucepan.
Add flour and chicken noodle soup. Add enough milk to make medium white sauce.
Cook over medium heat until bubbly.
Add Velveeta; heat until melted.
Pour over cooked noodles in a 9 x 13-inch casserole dish.
Stir.
Put chicken on top.
Heat in a 350\u00b0 oven until hot.
Cook noodles according to package directions and drain. Meanwhile , in a large skillet , melt butter iover low heat. Saute mushrooms . Blend in flour, stirring until smooth. Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered ( or pammed) 2 1/2 quart casserole , combine noodles, chicken and sauce. Sprinkle parmesan cheese over top . Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.
Cook noodles for 5 minutes, drain and put in 9 x 12-inch baking dish.
In separate pan, mix cream of chicken soup and milk. (Be sure to keep smooth.)
Add chicken and peas, pour over noodle mixture and mix well.
Crunch potato chips in bag and pour over top of chicken-noodle mixture.
Bake in 325\u00b0 oven for 30 to 35 minutes.
Remove and let sit for 5 minutes before serving.
Heat Olive Oil in large fry pan over medium heat.
Season Pork Loin chops with Salt, Pepper and Nutmeg.
Brown chops in fry pan.
Lower heat to low and add chicken noodle soup.
Add water to empty soup can to rinse and add to fry pan.
Cover and let simmer for 25-30 minutes or until tender.
Remove pork chops from pan and increase heat to medium.
Let soup reduce until gravy thickness (about 5 minutes).
Prepare Kraft noodles per box directions.
While noodles cook, dice small chunks of chicken breast making 3/4 to 1 cup (or make as meaty as you like).
In medium size saucepan, prepare the chicken sauce as directed (warm water works best).
When it begins to thicken, add diced chicken, drained peas and parsley.
Continue to cook until thick and everything is hot.
Mix with drained noodles.
Season to taste with salt and pepper.
Serve hot.
Prepare noodles as directed on package.
Cook chicken breasts in microwave until done.
Cut up chicken into bite-size pieces and add to noodles.
Add frozen vegetables and mix well.
Bake additional 30 minutes until vegetables are done.
Mix soup, sour cream and chicken.
Put in casserole dish.
Top with stuffing.
Bake at 350\u00b0 for 30 to 35 minutes.
Serves 4.
Stir egg into soups (undiluted).
Add bread.
Add chicken and place in greased casserole dish.
Top with crumbs made with crackers and melted oleo.
Bake at 350\u00b0 for 50 to 60 minutes.
Mix all ingredients except 1/2 cup of corn flakes.
Pour into buttered 9 x 12-inch baking dish.
Add a little chicken broth if needed.
Top with the other 1/2 cup of corn flakes.
Bake in oven 1 hour or in microwave for 20 minutes, turning every 5 minutes.
Preheat oven to 350\u00b0 & grease a 2 1/2- to 3-quart baking dish.
In large skillet or saucepan over low heat, melt butter; saute mushrooms until tender.
Blend in flour, stirring until smooth and bubbly.
Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened.
Stir in chicken, peas, and 1/2 cup of Parmesan cheese.
Spoon the mixture into the prepared baking dish; sprinkle some Parmesan cheese over top.
Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Cut chicken into pieces and cover with water. Add salt. Boil for 1 1/2 hours or until tender. Remove from broth and save broth. When cool enough to handle, pick meat from bones. Make gravy with broth, using flour and water thickening. Boil noodles until tender. Drain and place in 9 x 13 x 2-inch pan. Add chicken and enough gravy to cover noodles. Melt butter and add to bread crumbs; add cheese and spread mixture over chicken noodle mixture. Bake in 350\u00b0 oven for 30 minutes, until nicely browned.
Boil chicken until done and debone.
Cut into small pieces. Cook noodles in soup until tender.
Mix noodles and chicken in casserole dish.
Top with cheese.
Bake in a 350\u00b0 oven for 20 minutes.
Melt margarine in 9x13 in. pan.
Crumble one tube of crackers in margarine.
Mix soups, sour cream and chicken, and pour over crackers.
Top with the other tube of crackers.
Lay a few parts of margarine on top of crackers.
Bake at 350 degrees for 40-45 minutes.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Boil chicken noodle soup with 2 cups water, kamaboko and mushrooms for 3 minutes.
Reduce heat to medium and add cabbage until cooked.
Add salt and pepper to taste.
Sprinkle green onion for garnish.
Wash pork chops and dry with paper towel.
Baste both sides with mustard.
Place in skillet with bottom covered with vegetable oil.
Cook on medium temperature until brown.
Drain oil.
Add chicken noodle soup and water.
Stir and cover.
Reduce to low and simmer 30 minutes.
Serve over mashed potatoes or rice.
Prepare chicken noodle soup with the water according
Roast or stew chicken according to your favorite method.
ver med-high heat. Add chicken and cook, breaking up w
Preheat oven to 350\u00b0.
Cook noodles according to package directions, draining noodles 1 minute before fully cooked.
In a large bowl, combine chicken, both cans of soup, cheese, soy sauce, milk (or stock or water), garlic and onion powder and season with salt and pepper as desired.
Carefully fold in noodles.
Grease a 9x13-inch baking dish and pour noodle mixture into dish.
Mix melted butter and cracker crumbs and sprinkle over noodle mixture.