ONE POT CREAMY CHICKEN AND NOODLES
Classic chicken and noodles with vegetables in a creamy, cheesy sauce, all cooked in one pot for easy clean up.
Provided by Kristin Maxwell
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Heat olive oil in a 5 quart pot or deep saute pan. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
- Add chicken and season with salt and pepper. Continue to saute over medium heat until chicken is no longer pink on the outside. It does not have to be cooked through since it will continue to cook in the sauce.
- Stir in cream of chicken soup, milk (fill the chicken soup can), chicken broth, pasta and dry seasonings.
- Bring to a boil, then turn heat down to low. Simmer uncovered for about 20 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
- Once pasta is cooked to al dente, remove from heat and stir in 1 cup of cheddar cheese until melted. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
- Sprinkle with fresh chopped parsley for garnish.
Nutrition Facts : Calories 686 kcal, Carbohydrate 48 g, Protein 59 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 195 mg, Sodium 924 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
ONE PAN CHEESY CHICKEN AND VEGETABLES
A creamy and cheesy one skillet meal full of fresh vegetables and tender chicken--and it's ready in less than 30 minutes!
Provided by Sandra_92083
Categories Trusted Brands: Recipes and Tips Knorr®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
- Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
- Stir in cooked chicken, basil, and shredded Cheddar cheese.
Nutrition Facts : Calories 472 calories, Carbohydrate 16.3 g, Cholesterol 87.3 mg, Fat 24.8 g, Fiber 4.2 g, Protein 27.4 g, SaturatedFat 11.1 g, Sodium 250.7 mg, Sugar 3 g
ONE POT CHEESY CHICKEN AND NOODLES
I found this recipe several years ago in a magazine alongside an ad for either soup or noodles. It sounded good, I tried it, my kids LOVED it and now I cook it for dinner about every other week. It's super-fast and very yummy!
Provided by St. Louie Suzie
Categories Stew
Time 25m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring water and bouillon to a boil in a large saucepan.
- Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally.
- Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.
- Add soup, cheese and milk, mix well.
- Stir in chicken and pepper, heat through.
Nutrition Facts : Calories 562.1, Fat 22.5, SaturatedFat 9.7, Cholesterol 135.2, Sodium 1167.8, Carbohydrate 52.9, Fiber 3.3, Sugar 3.1, Protein 36.6
CHUNKY CHICKEN-VEGETABLE NOODLE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
- To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
- Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.
CHEESY CHICKEN, VEGETABLES & NOODLES
We topped tender egg noodles with chicken and veggies and made it ultra-melty by adding VELVEETA. Make it now; thank us later.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 5
Steps:
- Cook noodles as directed on package.
- Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until no longer pink. Add vegetables; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in VELVEETA; cook and stir 1 to 2 min. or until melted.
- Drain noodles; place on platter. Top with chicken mixture and Parmesan.
Nutrition Facts : Calories 360, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
CHEESY CHICKEN WITH EGG NOODLES RECIPE
Delight your taste buds when you follow this Cheesy Chicken with Egg Noodles Recipe. This delicious chicken dish cooks up fast in a skillet.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Bring large saucepan of water to boil on high heat. Add noodles and chicken; cook 8 min. or until chicken is done and noodles are tender, adding broccoli to the boiling water for the last 6 min. Drain.
- Return noodle mixture to pan. Add broth, cream cheese and mayo; mix well. Bring just to boil on medium-low heat; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
- Add shredded cheese; cook and stir 1 min. or until melted.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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