Creamy Chicken And Mushroom Ramen Food
CHICKEN RAMEN NOODLE DUMP DINNER
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
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.
EASY CREAMY CHICKEN RAMEN RECIPE - (4.4/5)
Provided by á-75888
Number Of Ingredients 5
Steps:
- Boil two separate pot of water - place the ramen noodles in one pot and boil until desired texture is achieved. Sprinkle Tajin in broth to give broth extra flavor. - in second pot , poach egg until desired level of tenderness. Place heaping pile of spinach at bottom of bowl. Ladle noodles and broth over spinach Top with poached egg and cherry tomatoes
CREAMY CHICKEN AND MUSHROOM RAMEN
For the college students budget. I'd suggest that maybe you'd like to use fat-free mushroom soup or try my Recipe #327301 just add some mushrooms. It not only lowers the fat but it contains less sodium then store bought. You will find that mine is not as thick.
Provided by Charlotte J
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
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 CHICKEN INSTANT RAMEN RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Yield 1 serving
Number Of Ingredients 13
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!
CREAMY CHICKEN RAMEN NOODLES FOR 2
Make and share this Creamy Chicken Ramen Noodles for 2 recipe from Food.com.
Provided by KelBel
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in small saucepan.
- Add dry noodles and flavor packet (optional) and cook until tender.
- Drain noodles.
- Meanwhile, in a large saucepan, Add ingredients butter to broccoli.
- Heat on low until combined and chicken and broccoli are heated through.
- Add noodles and stir together until noodles are coated.
- Season with salt and pepper if seasoning packet is not used.
Nutrition Facts : Calories 481.6, Fat 26.6, SaturatedFat 13.5, Cholesterol 97.9, Sodium 668.8, Carbohydrate 32.6, Fiber 1.2, Sugar 0.5, Protein 28
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