Chicken With Noodles And Gravy Food

MOM'S EASY CHICKEN & HOMEMADE NOODLES

Steps:

• In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
• While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
• When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
• Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
• When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
• Add the chicken broth to the stock pot & bring broth & water to a boil.
• Add noodles & whatever flour is with them to the boiling pot.
• Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
• Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
• Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.

CREAMY CHICKEN AND NOODLES

Steps:

• Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
• Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

CREAMY CHICKEN NOODLE BAKE

Steps:

• Cook noodles according to package directions. , Meanwhile, preheat oven to 350°. In a Dutch oven, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in chicken, gravy and pimientos., Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13x9-in. baking dish. , Cover and bake 30-35 minutes or until bubbly. Combine cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, 10 minutes longer or until golden brown. Let stand 10 minutes before serving.

CREAMY CHICKEN AND NOODLES

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.

CHICKEN WITH NOODLES AND GRAVY

Steps:

• With a sharp knife, cut leg quarters at the joints if desired. Place in a 4- or 5-qt. slow cooker. Combine the soup, gravy mix and seasonings; pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender. Cook noodles according to package directions; serve with chicken and sauce.

CHICKEN & NOODLES

Steps:

• Cook vegetables, gravy and thyme in skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
• Add chicken and noodles; cook on medium-low heat 2 min. or until heated through, stirring occasionally.

CHICKEN WITH NOODLES & GRAVY

Steps:

• 1. First thing we need to do is get the noodles cooking, so heat a pot of salted water to boiling, then add the egg noodles and boil until just tender. Drain.
• 2. Saute the mushrooms in a non stick pan with a tablespoon of olive oil, I used Shiitake that I sliced on an angle, (Japanese Sogigiri) or you can used mushrooms of your choice. After the mushrooms are sauteed, just wiped out the pan and that is ready for the chicken now.
• 3. Same pan on medium heat add another tablespoon or so of olive oil, when hot add the chicken, season with salt and pepper as desired (I used white pepper), saute, turning them often.
• 4. When no pink is visible and they have released their water, as seen in the photo, remove and drain off the water, and set the pan aside. Don't over cook the chicken or you will have tough chicken. The will still cook when the pan is off the heat and you will have perfect tender chicken.
• 5. In a large sauce pan, prepare the gravy per the packet instructions, normally 1 cup water per packet, so 3 cups water and whisk in the 3 packets. When the gravy has thickened to your liking, reduce heat to a simmer and stir in the peas and mushrooms.
• 6. Whens the peas are warmed through, takes just a few minutes, add the chicken and drained noodles, stir and let this simmer for a few minutes to heat everything through.
• 7. Serve and enjoy.

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.

ONE DISH CHICKEN NOODLES

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.

EGG NOODLES AND GRAVY- HOMEMADE

Steps:

• 1. Day before, bake chicken for dinner, Saving dripping from the baking pan and all that is left of the chicken for the following recipe. Keep drippings and cut up meat. Place meat in refrigerator overnight with the drippings so you can scrape off the grease in the morning that gathers on the top.
• 2. Next day scrape off any fat and warm the drippings and meat pieces, and broth in a large soup pot over medium-low-Cook and let simmer . Make the noodles.
• 3. Noodles: Put flour and salt in a large bowl, add the 3 egg yolks and the 1 whole egg. Drizzle with the cold water. Stir with a spoon until blended then by hand until it can form a ball( you may need to drizzle a 1/4 cup more water)
• 4. Cut ball in quarters. Roll each piece on a flat floured surface. Flip and roll- keep adding flour to surface- you don't want a sticky dough. It needs to be dry and dusted with flour. When it is thin cut small noodles( about 5 or 6 inches long and 1/4 inch wide and about 1/8 inch thick.
• 5. When noodles are cut, add them to the simmering broth and chicken pieces. Turn heat to medium and drop noodles into broth mixture and cook for about 15 minutes. Remove one cup of the broth and mix with the flour, then pour the mixture back into the pot. Add the cream of chicken soup and chopped boiled eggs and maple syrup- to the pot. Let this mixture cook 5 to 10 minutes.If mixture is not thick enough for you take out a little of the sauce and thicken with a little more flour. Cook 5 minutes more. Serve immediately or pour into a crock pot on warm setting until ready to serve.

EASY CHICKEN AND NOODLES

Steps:

• Bring a pot of water to a boil and cook the noodles according to package instructions. Drain the noodles and set aside.
• While the noodles are cooking, melt the butter in a large pan over medium heat. Add the garlic and cook it in the butter until the butter turns frothy. Sprinkle the flour and salt over the top of the butter and, using a spatula, stir it into the butter until a paste forms. Cook the flour and butter mixture for about a minute.
• Slowly add the chicken stock to the butter and flour mixture. Add a little bit at a time, stirring constantly, so you create a smooth sauce. Once all of the stock is added, turn up the heat to high. As soon as the mixture starts to boil, turn the heat to medium. Simmer the sauce for five to ten minutes or until it starts to thicken.
• Add the cream and stir it into the sauce. If your sauce is too thin at this point, simmer the it for a few more minutes until it thickens more. Add the shredded chicken and parsley and stir to combine. Add the cooked noodles and stir them until they are coated evenly in the sauce. Garnish each serving with more chopped parsley and a few sprinkles of ground black pepper.

CHICKEN GRAVY & NOODLES

Steps:

• Cook egg noodles according to package directions and drain.
• Cook cream of chicken soup according to can directions.
• Mix them together or serve over the top of noodles.
• Enjoy!

SMOTHERED AND COVERED CHICKEN AND GRAVY

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

CROCK POT CHICKEN AND GRAVY

Steps:

• Whisk the chicken gravy packets, cream of chicken soup and water together in a bowl.
• Place the chicken breasts in the basin of a 6-8 quart slow cooker and season with poultry seasoning, thyme and pepper to taste.
• Pour the gravy and water mixture over the chicken breasts, making sure they are submerged in the liquid.
• Cook on low for 4 hours. Remove the chicken from the slow cooker and shred using two forks. Place the shredded chicken back into the slow cooker and toss with the gravy.
• Serve over thick pieces of toast for an open faced sandwich, or on a plate with rice or pasta on the side.