Chicken Doodles Food

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TASTY CHICKEN NOODLES



Tasty chicken noodles image

This recipe is easily doubled to serve four if you have plenty of leftover chicken; if you have less, bump up the protein with a handful of cashews

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 23m

Number Of Ingredients 13

2 tsp cornflour
2 tbsp fish sauce or soy
1 tbsp sugar
2 blocks medium egg noodles
1 tbsp sunflower oil
1 large red pepper , chopped
2 garlic cloves , thinly sliced
4 spring onions , sliced
200g leftover roast chicken , shredded
1 tsp ground coriander
½ tsp chilli powder
100g frozen pea
½ a 20g pack basil or coriander, leaves roughly shredded

Steps:

  • Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
  • Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.

Nutrition Facts : Calories 588 calories, Fat 15.5 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 70.4 grams carbohydrates, Sugar 18.4 grams sugar, Fiber 7.6 grams fiber, Protein 42 grams protein, Sodium 4.1 milligram of sodium

LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES



Lemon-Basil Chicken with Zucchini Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup plus 1 tablespoon all-purpose flour
4 skinless, boneless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 shallot, finely chopped
1/2 cup torn fresh basil, plus 2 teaspoons finely chopped stems
3/4 cup low-sodium chicken broth
Grated zest and juice of 1 lemon
3 tablespoons cold unsalted butter
1 1/2 pounds zucchini noodles
Red pepper flakes, for topping

Steps:

  • Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
  • Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
  • Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.

CHICKEN AND NOODLES



Chicken and Noodles image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

One 2- to 3-pound chicken fryer, cut up
2 carrots, diced
2 celery stalks, diced
1/2 medium onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
16 ounces frozen home-style egg noodles (such as Reames)
3 tablespoons all-purpose flour
Splash of half-and-half, optional
2 teaspoons finely minced fresh parsley

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

CHICKEN DOODLES



Chicken Doodles image

This is a recipe that my ex sister-in-law and I concocted many years ago. Her family lived in the middle of nowhere, and her & I were left to make our men dinner with what we could find in the fridge and pantry, and this is it. I actually submitted this recipe in a Pillsbury contest and got noted for it (I've since seen several variations on the web). These were named by my 5 year old step-son. He asked what they were called and I told him that they didn't have a name, so he took it upon himself to name them "Chicken Doodles". Twenty+ years and 4 grand-kids later, that is what we still call them. I hope you enjoy them. *Note: I'm guessing at the ingredient amounts of cheese, also for how much of the meat & cheese go into each roll, so use your own judgement. Sorry, I make them by memory and repetition only. P.S. If you can figure out a way to make them "less soggy", please post a note for review of your alterations. Thank you, and enjoy!

Provided by rosie316

Categories     Chicken

Time 37m

Yield 8 crescents

Number Of Ingredients 5

1 (8 count) can Pillsbury Refrigerated Crescent Dinner Rolls (refrigerated)
1 (10 ounce) can white chicken meat packed in water (drained, I use Swanson)
1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1 (10 3/4 ounce) empty soup can milk (filled only 3/4 way up for thicker sauce)
1 cup cheddar cheese (finely shredded, divided)

Steps:

  • Thoroughly drain the canned chicken and empty into a medium size bowl and fluff up (break apart) the chunks with a fork (you will not use it all 'inside' the rolls, but it will be used).
  • Unroll chilled crescents and stretch them a bit (to make them wider) on a large cutting board.
  • Preheat oven to 375*F.
  • Place a large pinch of chicken (maybe a heaping tablespoon) onto the wide end of each crescent. Add a pinch (maybe 2 teaspoons) of the shredded cheese on top of the meat (See *Note in the intro). Try and fold the points of the wide end in a tad to secure the filling. (This never works for me, but I thought I would suggest it. No worries, what ever falls out while rolling them will get used anyway). Begin to roll up the crescent as you normally would, trying your hardest to keep the filling in them.
  • Once rolled, pinch the ends a bit to try and hold everything inches With the ending point underneath, bend rolls into the infamous crescent shape and place each crescent roll into a 9x13x2 non-stick cake pan.
  • What ever chicken and cheese that fell out and remains on your cutting board, add it to the bowl with the left-over chicken. Empty the Cream of Chicken soup into the same bowl and add the milk. Mix thoroughly with a fork.
  • Spread a small amount of the soup mixture into bottom of baking dish, then around the rolls and lightly spoon a small amount over the top of the rolls. Place a pinch of cheese (maybe a tablespoon) over the top of each roll (and sprinkle a bit in between the rolls over the sauce). Bake for approx 20-25 minutes (times may vary). When risen, golden brown and bubbly, they're done.
  • Enjoy!

Nutrition Facts : Calories 293.9, Fat 13.8, SaturatedFat 5.9, Cholesterol 58.5, Sodium 616.5, Carbohydrate 23.5, Fiber 1.3, Sugar 1.6, Protein 18.1

CHICKEN AND NOODLES RECIPE



Chicken and Noodles Recipe image

This simple Chicken and Noodles recipe is filled with chicken, noodles, and lots of veggies to create a creamy, comforting, classic dish that the whole family will enjoy. It's the perfect hearty meal for cool evenings and is quick and easy enough to make on weeknights.

Provided by Trish - Mom On Timeout

Categories     Dinner     Entree     Main     Main Course     Main Dish

Number Of Ingredients 17

3 cups shredded cooked chicken (I used rotisserie chicken)
2 tablespoons extra virgin olive oil
1 onion (diced)
3 cloves garlic (minced)
2 cups diced carrots (about 3 large carrots)
2 ½ cups low sodium chicken stock (or chicken broth, divided)
1 bay leaf
1 fresh thyme sprig (or 1 teaspoon dried thyme)
1 teaspoon Kosher salt (or sea salt)
1 teaspoon fresh ground black pepper
1 cup diced celery
1 pound dry wide egg noodles (or noodles of your choice)
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk (divided)
1 cup peas (frozen)
fresh herbs (Parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Steps:

  • In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.
  • Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.
  • Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.
  • While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.
  • Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.
  • Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.
  • Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.

Nutrition Facts : Calories 628 kcal, Carbohydrate 72 g, Protein 35 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 139 mg, Sodium 567 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 12 g, ServingSize 1 serving

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From barkspot.com


CHICKEN ALLERGY IN DOGS. EVERYTHING YOU ... - WE LOVE DOODLES
Our Goldendoodle dog had eaten several different types of rice and vegetables before, but he has yet to eat chicken. I deduced that our dog had a chicken allergy. Chicken is one of the most common meats in dog food because it is a cheaper alternative to ingredients such as beef and lamb. Thus, you’ll find chicken in many different forms of wet dog food, dry …
From welovedoodles.com


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