ONE DISH CHICKEN NOODLES
Combination of wide egg noodles, chicken cubes, peas and chicken gravy.
Provided by Susan DiMario
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 57.7 g, Cholesterol 100.3 mg, Fat 9.3 g, Fiber 5 g, Protein 31.2 g, SaturatedFat 1.9 g, Sodium 649.6 mg, Sugar 5.1 g
CHICKEN AND NOODLES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
- Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
- Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
- Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
Nutrition Facts : Calories 315 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 104 milligrams, Sodium 555 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 31 grams, Sugar 3 grams
INCREDIBLY EASY CHICKEN AND NOODLES
My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.
Provided by Tammy Christie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g
INCREDIBLY EASY CHICKEN AND NOODLES
This is real comfort food. People will think that you made it from scratch. We like it for a fast meal, for pot-luck dinners, for chilly nights, etc. You can use boned chicken, but for a truly dump and cook meal, use the canned chicken meat. You will love it. I posted this recipe on another site and it has received only five star ratings.
Provided by psychotammymom
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, mix all the ingredients except the noodles.
- Bring to a boil, then stir in the noodles.
- Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally.
- This can also be done in a crock pot.
- I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles.
- Cook for 2 to 4 hours on low heat.
QUICK CHICKEN NOODLES
This one-pan dish is hassle free and extremely economical - great for students who hate doing the dishes
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
- Throw in the garlic and pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.
Nutrition Facts : Calories 441 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 4.07 milligram of sodium
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
- Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
- Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
- Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
- Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
- Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.
CHICKEN AND NOODLE DISH
This recipe I created took it into work and it was first thing to go and they asked for more and the recipe. You can take this down in fat and cholesterol and sodium as well. First of all use the size a bird your crock pot will hold --- . if you like more chicken flavor add boulin or soup base which can be low salt variety- as well- flakes for a sweet onion- fresh for frozen green beans- If you are not worried about diet use regular ingredients instead-omit mushrooms - if allergic.
Provided by Loves To Cook24 in
Categories One Dish Meal
Time 6h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- thaw chicken if needed and remove giblets- if desired skin as well -I left it on. For those on low-fat and sodium diets-Do the chicken ahead on the prior day-wash it and remove skin and as much fat as you can(put it in crockput before that day's work- than night debone and place in fridge or freezer for a few hrs to bring fat to the top of the broth -skim it off). Right after getting up - heat the mixture to just boiling in sauce pan - pour into crock pot. warning- you need a little fat- do not try to remove it all or you will lose the flavor. on the soups and broth- substitue low-fat, low-sodium for the regular for restricted diets. Do not dilute the soups!
- Put all ingredients in crockpot except noodles. use no egg yolks.
- Use seasonings listed to taste.
- I put it on low right before I went to bed and 1/2 hours before the meal I wanted it for- turned it on high to get it good and hot for the noodles.
- The noodle variety is per choice, I used the wide no-yolk variety.
- TURN THE CROCKPOT OFF! PUT DRY NOODLES IN COVER AND LET STEAM FOR 20 MINUTES. This prevents the noodles from going to mush and absorbing more flavor. ENJOY!
- A nice note this works well for chicken and dumplings as well. This gets even better left-over and cold- I made the dish on sunday took it to work on thursday and it wa s still good.
Nutrition Facts : Calories 892, Fat 43.3, SaturatedFat 12.2, Cholesterol 243.6, Sodium 366.9, Carbohydrate 68.5, Fiber 7.1, Sugar 5.9, Protein 56.3
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