Slow Cooker Casserole Recipe - Allrecipes.com
Slow Cooker Casserole Recipe

Slow Cooker Casserole

Recipe by  

"This creamy pasta dish is an easy slow cooker fix-and-forget."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.
  2. Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2005

This recipe was well liked by my hungry boys! We will definitely put this on the 'to fix again' list. I did change very little after reading a few of the reviews. I cooked it on low only 5 hours, then put the ramen noodles in for the last hour-but, left it on low for that time. I used the seasonings called for and it was not at all too salty. I would not use garlic salt instead of garlic powder, that would probably make it too salty.

 
Most Helpful Critical Review
Mar 12, 2010

This recipe was terrible! I used 2 ramen seasoning packets as suggested by other reviewers and it still was way too salty and I just didn't like the flavor. I was very disappointed.

 
Aug 25, 2003

I used the "healthy" low-fat/low-sodium soups, omitted the butter, and used only 2 of the 3 noodle seasoning packets (dietary considerations); my family rated the recipe a "keeper" - high praise from the boys!

 
Jan 15, 2006

This recipe was great! REALLY easy to make and a good first impression on a first date! (I left out the garlic and onion powder for good reason!) I believe that this could be construed as "Chicken a la King" in some areas of the world. I used 3 nests of angel hair pasta substituted for the ramen noodles. It came out creamy, thick, and very rich. Great with some crusty French bread and a bottle or two of cold white wine.

 
Nov 22, 2004

This was absolutely delicious. The chicken was so-o-o-o tender. I cut the recipe in half - except I did use 2 cans of the cream of chicken soup, 2 pkgs. ramen noodles & only 1 packet of the ramen seasoning. I placed the chicken breasts (whole) on top & cut up in pieces before the last hour of cooking. Will definitely make again!

 
Feb 16, 2003

I used 3 breasts, 1 can of cream of chicken soup, 1/2 c. water, 1 tsp. garlic powder, the frozen veggies, 2 pkg. Ramen noodles, and followed the directions for preparation. It turned out very good. Suprisingly my 18 mo. old who eats everything was ho-hum but my picky 3 yr old loved it-hubby, too.

 
Jan 12, 2006

I thought this recipe was great however I did change a few things which made it not salty at all. Well I put two can of mushroom soup and 1 can of chicken soup. Salt free butter. 1 packet of seasoning. Fresh onion and roasted garlic from a jar. 1 can of water and 1 can of milk. Made it not so thick at the end but then I added some cornflour to make it thicker. Worked a treat. Thanks Sue

 
May 27, 2010

Very good in concept, but next time I will use a package of egg noodles instead of the ramen noodles and use the other spices with some Tony Chachere's seasoning because it was too salty for us. So...no ramen and no ramen seasoning will make this recipe a 5-star.

 

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Nutrition

  • Calories
  • 599 kcal
  • 30%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 38.5 g
  • 77%
  • Sodium
  • 1965 mg
  • 79%

* Percent Daily Values are based on a 2,000 calorie diet.

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