Creamy Cheesy Chicken Ramen Food

CHICKEN RAMEN NOODLE DUMP DINNER

Chicken Ramen Noodle Dump Dinner image

Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly ramen noodles into a satisfying casserole for a crowd.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 6

Ingredients

Six 3-ounce packages chicken-flavored ramen noodles (1 flavor packet reserved; the remaining discarded)
One 8-ounce container scallion cream cheese
4 cups whole milk
2 cups shredded rotisserie chicken (skin and bones discarded)
One 10.8-ounce bag frozen broccoli florets
8 ounces shredded Cheddar

Steps:

Preheat the oven to 400 degrees F.
Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

Creamy Chicken Instant Ramen Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories Lunch

Yield 1 serving

Number Of Ingredients 13

Ingredients

1 boneless, skinless, chicken breast
2 scallions, whole, plus 1, sliced on the bias, divided
3 ½ cups water
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, grated
¼ cup diced carrot, fresh or frozen
¼ cup edamame, fresh or frozen
¼ cup red bell pepper, fresh or frozen
1 can Campbell's® Cream of Chicken Soup
1 tablespoon soy sauce
4 oz ramen noodle, cooked
1 poached egg

Steps:

Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
Enjoy!

CHEESY RAMEN NOODLES

Cheesy Ramen Noodles image

This is an extremely simple and delicious spin on the typical ramen noodles that can be EASILY made in the college environment!

Provided by Emily

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 5m

Yield 1

Number Of Ingredients 3

Ingredients

2 cups water
1 (3 ounce) package any flavor ramen noodles
1 slice American cheese

Steps:

Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 7.9 g, Cholesterol 26.7 mg, Fat 11.3 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 6.2 g, Sodium 733.1 mg, Sugar 0.1 g

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