CREAMY CHICKEN AND NOODLES
Creamy Chicken and Noodles is the perfect comfort food dinner. Thick egg noodles and shredded chicken are mixed in a cream sauce that is flavored with spices and herbs. You can even add mixed veggies for a more well-rounded dinner entree.
Provided by Susie Weinrich
Categories Dinner
Number Of Ingredients 8
Steps:
- Cook the frozen egg noodles according to package instructions. Drain.
- In a large non-stick skillet, over medium heat, melt the butter and then add the noodles to the pan. Stir to coat the noodles with the butter.
- Add the shredded cooked chicken, Italian Season Packet, 2 cups of cream, and 1 cup shredded parmesan. Lightly simmer over medium/medium-low heat for about 10 minutes, until the cream thickens.
- At this point you can serve the creamy chicken and noodles as is, or you can stir in the thawed mixed veggies. If you add the veggies, taste the dish for additional seasoning (salt and pepper).
- Serve immediately. This dish is best served right away and not made ahead.
Nutrition Facts : ServingSize 1 serving, Calories 1070 kcal, Carbohydrate 67 g, Protein 56 g, Fat 64 g, SaturatedFat 37 g, TransFat 1 g, Cholesterol 356 mg, Sodium 1111 mg, Fiber 3 g, Sugar 2 g
CURLY NOODLE CHICKEN SOUP
I created this recipe to serve at a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings. -Maxine Pierson, San Ramon, California
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended. , Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes., Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 537mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
CREAMY CHICKEN OVER NOODLES
Creamy chicken over noodles is a flavorful, fast dinner that is made from scratch. Similar to chicken ala king, this version will please the whole family!
Provided by Longbourn Farm • Alli Kelley
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Boil egg noodles according to package instructions while you are prepping the creamy chicken.
- Melt butter in a large skillet over medium heat.
- Add the flour whisk together into a paste. Cook, stirring constantly, about 3 minutes, until the mixture darkens slightly.
- Pour in chicken stock and milk, whisking constantly.
- Add herbs, salt and pepper. Simmer until thickened, about 4 minutes.
- Add cream cheese and whisk until smooth.
- Add chicken and green onions, leaving some of the green onions for garnishing.
- Serve warm over egg noodles. Garnish with green onion slices, if desired.
Nutrition Facts : Calories 761 kcal, Carbohydrate 88 g, Protein 35 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 189 mg, Sodium 822 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
HEARTY CHICKEN AND NOODLES
An easy, filling family dinner, these Hearty Chicken and Noodles have tasty ingredients and are 100% comforting!
Provided by Brandie @ The Country Cook
Categories Main Course Soup
Time 1h30m
Number Of Ingredients 15
Steps:
- In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
- Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
- Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
- Then after 5 minutes stir in 1 cup of milk and the frozen peas.
- In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles.
- Add this milk and flour mixture to the pot with the noodles, vegetables and broth.
- Finally add the cooked shredded chicken and let the soup simmer until thickened.
- Remove from heat and serve hot topped with fresh chopped parsley (optional).
Nutrition Facts : Calories 521 kcal, Carbohydrate 73 g, Protein 34 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 122 mg, Sodium 874 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving
REALLY FAST CHICKEN AND NOODLES (USE YOUR LEFTOVERS!)
Its so simple and fast you can have it on the table in under 20 minutes. Recipe is versatile, you can make it with just frozen peas or you can make it with any other veggie you happen to have on hand. My daughter loves this, one of the few things she has learned to cook for herself.
Provided by Elainia
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauce or stock pan add broth, boullion, chicken and veggies. Cover and bring to a boil. When it begins to boil uncover and add the noodles and cook for the time specified on the noodle directions.
- When noodles are cooked, remove about 1/4 cup of the broth into a container and whisk in the flour then whisk that back into the pan while it boils. It will thicken slightly but not a whole lot. Season with fresh black pepper. Serve in bowls.
- This is a fun recipe because you can add things to it to suit your tastes, like fresh broccoli florets or some diced red pepper and chopped onion. You could also add a little rubbed sage or poultry seasoning or skip the noodles and add in one cup of uncooked rice with 2 cups of additional broth (and cook according the rice package) or some leftover rice. I have also subbed vegetable broth for one of the cans of chicken broth. If you like it soupier, add another can of broth, you can do this after the noodles are done, just heat it back up. If you like it creamier, add a can of cream of chicken soup after the noodles cook.
- This also freezes well, but you will need to add a little liquid when you reheat.
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
CURLY NOODLE SOUP WITH CHICKEN
A similar recipe was in Light and Tasty a few years ago. I tweaked the recipe and came up with my version of this comforting soup.
Provided by PaulaG
Categories Low Cholesterol
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan, saute the chicken, onion, celery, and garlic in oil until chicken is no longer pink.
- Stir in the flour and mixing well.
- Gradually add broth, tomatoes, carrot slices, seasonings and 1 cup of water.
- Bring to a boil, reduce heat, cover and simmer for 35 to 40 minutes or until carrot is crisp tender.
- Add pasta, return to boil and cook an additional 8 to 10 minutes.
- Adjust salt and pepper to personal taste, serve hot.
STIR-FRIED CHICKEN AND NOODLES
Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first seven ingredients; set aside 3/4 cup.
- Place chicken in remaining marinade.
- Refrigerate 30 minutes.
- Drain chicken and discard marinade.
- Stir-fry chicken in 2 teaspoons oil until no longer pink.
- Remove and keep warm.
- Stir-fry broccoli and carrots in remaining oil.
- Add cabbage and peas.
- Stir-fry until tender crisp.
- Meanwhile cook pasta according to directions.
- Combine cornstarch and reserved marinade; add to vegetable mixture.
- Bring to a boil; stir and cook until thickened.
- Add drained pasta and chicken to mixture; cook until heated through.
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