Creamy Cheesy Chicken Ramen Food

CREAMY CHICKEN AND MUSHROOM RAMEN

Steps:

• Cook noodles without seasoning and drain.
• Combine soup, chicken and seasoning and heat over medium heat for 5 minutes.
• Top over noodles and serve.

CREAMY CHEESY CHICKEN RAMEN

Steps:

• Add the ramen noodles to your ramen noodle cooker and fill with water (if you don't have one, cook them the usual way you do) and the spice packet.
• Cook for 2 minutes then add the cream of chicken soup and cheddar cheese and stir well.
• Cook for 1 minute.
• Add chicken and pepper and cook for 1 minute.

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

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!