Chicken And Noodles Skillet Food

CREAMY SKILLET CHICKEN

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
• Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

CHICKEN AND NOODLES

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.

INCREDIBLY EASY CHICKEN AND NOODLES

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.

CREAMY CHICKEN AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
• Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
• Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

CHICKEN AND NOODLES SKILLET (6 WW POINTS)

Steps:

• In a 12-inch skillet, heat oil over medium-high heat. cook chicken and onion in oil 6 to 8 minutes, stirring freqently until browned and onion is just tender.
• stir in remaining ingredients(except parsely). Heat to boiling. reduce heat. cover and simmer 10 minutes.
• uncover and simmer 5 to 8 minutes longer, stirring occasionally, until chicken is no longer pink in center and noodles are tender. sprinlkle with parsely.

CREAMY SKILLET CHICKEN AND NOODLES

Steps:

• Spray 12-inch skillet or Dutch oven with nonstick cooking spray.
• Add chicken and onion, cooking and stiring over medium heat for 4 to 6 minutes. Chicken should be browned and onion tendered.
• Add all remaining ingredients, except parsely, and mix well.
• Bring mixture to a boil.
• Reduce heat, cover and simmer for 15 to 18 minutes, or until vegetables and noodles are tender.
• Sprinkle with parsely if desired.

CHICKEN 'N' NOODLE SKILLET

Steps:

• In a large skillet, prepare noodles and sauce mix according to package directions. Stir in chicken and mushrooms; cook over medium heat until heated through. , Meanwhile, bake biscuits according to package directions. Transfer noodle mixture to a serving bowl; top with biscuits.

CHICKEN AND NOODLES SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
• Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

ITALIAN CHICKEN NOODLE SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms for 2-4 minutes or until tender. Stir in tomatoes and soup until blended. Stir in the chicken, Parmesan cheese and Italian seasoning. , Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through. , Drain noodles; stir into skillet. Sprinkle with mozzarella cheese; cover until cheese is melted.