Creamy Chicken And Vegetables With Noodles Food

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CREAMY CHICKEN, VEGETABLES & NOODLES



Creamy Chicken, Vegetables & Noodles image

Please your pickiest eaters with this Creamy Chicken, Vegetables and Noodles dish. Made with egg noodles, Italian dressing, red peppers, VELVEETA and more, this Creamy Chicken, Vegetables and Noodles dish will please every palate.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, 2 cups each.

Number Of Ingredients 8

4 cups egg noodles, uncooked
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
3-1/2 cups fresh broccoli florets
1 large red pepper, cut into strips
1 yellow squash, sliced
6 oz. 2% Milk VELVEETA, cut into 1/2-inch cubes
1 Tbsp. fat-free milk

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.
  • Microwave VELVEETA and milk in small microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

CREAMY CHICKEN AND VEGETABLES | SERVE OVER EGG NOODLES



Creamy Chicken and Vegetables | Serve Over Egg Noodles image

This creamy chicken and vegetables dish is made without the use of processed canned soup. It's absolutely delicious and made with real foods!

Provided by Mindi

Time 30m

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup diced onions
1 large garlic clove (minced)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded chicken
1 10- ounce bag frozen (mixed vegetables)
32 ounces chicken broth
1 teaspoon hot sauce (optional)
4 tablespoons flour
4 tablespoons Parmesan cheese (finely grated)
1 12- ounce bag cooked egg noodles

Steps:

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onions and cook for 3 to 4 minutes.
  • Add the garlic and all of the seasonings. Cook for another minute or until fragrant.
  • Add the mixed vegetables, chicken, and the broth, reserving 1/2 cup.
  • Bring the sauce to a simmer and cook over medium heat for five minutes.
  • While the sauce is simmering, add the flour and reserved broth to a small bowl and whisk until smooth.
  • Pour the flour/broth mixture into the pan and stir. Simmer for 3 to 4 minutes to thicken, stirring frequently.
  • Turn the heat down to low, stir in the hot sauce and sprinkle in the Parmesan cheese, 1 tablespoon at a time. Completely work the Parmesan cheese in before adding more. Adding all of the Parmesan at once may result in it getting "gummy" and clumping up rather than melting into the sauce.
  • Taste and adjust the salt, pepper, and hot sauce to your liking.
  • You can either serve the sauce over the egg noodles or mix it all together.
  • Garnish with minced Italian parsley, if desired.

CREAMY CHICKEN AND VEGETABLES WITH NOODLES



Creamy Chicken and Vegetables with Noodles image

Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

5 cups uncooked medium egg noodles (10 oz)
2 cups frozen mixed vegetables, thawed, drained
6 medium green onions, sliced (6 tablespoons)
1 container (8 oz) garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canned French-fried onions, if desired

Steps:

  • Cook and drain noodles as directed on package.
  • Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
  • Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

Nutrition Facts : Calories 620, Carbohydrate 65 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 6 g, Protein 32 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 10 g, TransFat 1/2 g

CREAMY CHICKEN AND NOODLES



Creamy Chicken and Noodles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons butter
2 tablespoons EVOO
12 ounces white mushrooms, sliced
2 tablespoons fresh thyme, finely chopped
2 leeks, thinly sliced
1 small carrot, finely chopped
1 small rib celery, finely chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 to 2 cups homemade or store-bought chicken stock
1/2 cup heavy cream
A few grates nutmeg
2 to 3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed
1/2 pound extra-wide egg noodles
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill or tarragon

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 AND NOODLES



Creamy Chicken and Noodles image

Love this recipe for chicken and noodles!

Provided by OMARILYN

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package egg noodles
¼ cup butter
¼ cup chopped onion
1 tablespoon minced garlic
6 tablespoons all-purpose flour
1 cup milk
1 cup half-and-half
30 ounces chicken broth
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
1 cup sour cream
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
  • Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
  • Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g

CREAMY CHICKEN-VEGETABLE CASSEROLE



Creamy Chicken-Vegetable Casserole image

This one-dish casserole is loaded with colorful veggies and chunks of chicken in a creamy, cheese sauce.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 1h10m

Yield 6

Number Of Ingredients 14

2 cups sliced fresh mushrooms
¾ cup chopped red or yellow sweet pepper, or combination
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon dried thyme or marjoram, crushed
¼ teaspoon black pepper
2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cooked brown or white rice
2 (6 ounce) packages Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
½ cup finely shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
  • Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 28.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.8 g

CREAMY CHICKEN WITH VEGETABLES AND NOODLES



Creamy Chicken With Vegetables and Noodles image

This creamy chicken dish is so comforting on a cold night. It is the perfect winter dish. Would be nice to serve at a Christmas buffet. Also, a great one-dish meal....Always feel free to adjust ingrediants to your personal taste.

Provided by neona503

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
6 boneless skinless chicken thighs
1 tablespoon butter
1 small yellow onion, chopped
3 carrots, chopped
2 celery ribs, chopped
6 mushrooms, chopped
2 cups chicken broth
1 1/2 cups whipping cream
2 tablespoons flour
1/2 cup frozen peas
1/2 cup frozen corn
1 tablespoon sour cream
2 tablespoons dry sherry
1 -1 1/2 cup egg noodles (thick, home-made style work best!)
1 tablespoon parsley
thyme, to taste
poultry seasoning, to taste
salt and pepper, to taste

Steps:

  • heat olive oil in a non-stick skillet and add chicken thighs.
  • brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
  • in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
  • add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
  • add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
  • take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
  • dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
  • add sour cream, peas and corn.
  • spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
  • add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
  • note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.

CREAMY CHICKEN AND VEGETABLES



Creamy Chicken and Vegetables image

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

  • In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Nutrition Facts :

INSTANT POT CREAMY CHICKEN AND NOODLES (WITH VEGETABLES)



Instant Pot Creamy Chicken and Noodles (with Vegetables) image

This Creamy Chicken and Noodles with Vegetables is one of our favorite casserole dishes made to work in your pressure cooker!

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 14

1 Tablespoon olive oil
1 ½ pounds chicken (cut into bite-sized pieces)
1 onion (diced)
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper (to taste)
16 ounces frozen mixed vegetables
16 ounces egg noodles
4 cups chicken broth
1 cup water
1 cup evaporated milk
1 cup shredded cheddar cheese
Chopped fresh parsley (optional topping)

Steps:

  • Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
  • Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
  • Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
  • Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
  • Press MANUAL button and set timer for 5 minutes.
  • Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
  • Press SAUTE button again.
  • Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired

Nutrition Facts : Calories 538 kcal, Carbohydrate 61 g, Protein 27 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 117 mg, Sodium 710 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

CREAMY SKILLET CHICKEN AND NOODLES



Creamy Skillet Chicken and Noodles image

Make and share this Creamy Skillet Chicken and Noodles recipe from Food.com.

Provided by Lady-Jay Gray

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken breast, strips for stir frying
1/2 cup onion, chopped
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can condensed cream of celery soup
2 cups frozen mixed vegetables
2 cups mafalda pasta, mini lasagna noodles
1/2 teaspoon lemon-pepper seasoning
2 tablespoons parsley, chopped, if desired

Steps:

  • Spray 12-inch skillet or Dutch oven with nonstick cooking spray.
  • Add chicken and onion, cooking and stiring over medium heat for 4 to 6 minutes. Chicken should be browned and onion tendered.
  • Add all remaining ingredients, except parsely, and mix well.
  • Bring mixture to a boil.
  • Reduce heat, cover and simmer for 15 to 18 minutes, or until vegetables and noodles are tender.
  • Sprinkle with parsely if desired.

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From housewifehowtos.com


QUICK CHICKEN AND NOODLES - THE ... - THE KITCHEN MAGPIE
Stir in the soup and milk and whisk until combined. Bring to a low simmer. Cook, stirring, for 3 to 5 minutes, then add in the Parmesan cheese and pepper. Taste, adding more Parmesan and pepper if needed. Stir in the noodles and chicken, then return to a simmer until the noodles and the chicken are heated. Remove from heat.
From thekitchenmagpie.com


INSTANT POT CREAMY CHICKEN AND NOODLES (WITH VEGETABLES)
Instant Pot Creamy Chicken and Noodles (with Vegetables) recipesgalore-admin on December 15, 2021 December 15, 2021 This Creamy Chicken and Noodles with Vegetables is one of our favorite casserole dishes made to work in your pressure cooker!
From recipes-galore.com


EASY CREAMY CHICKEN NOODLE SOUP - ONION RINGS & THINGS
Instructions. In a large pot over medium heat, bring about 2 quarts lightly salted water to a boil. Add macaroni and cook for about 1 to 2 minutes less than package's directions. Rinse under cold, running water and drain well. Set aside. In small, heavy-bottomed pot, arrange chicken breasts in a single layer.
From onionringsandthings.com


ONE POT CREAMY CHICKEN AND NOODLES RECIPE (QUICK & EASY)
Chicken and Noodles is easy to make too, in just a few steps: Heat a large skillet or large pot over medium heat. Add the chicken and the vegetables, season with salt and pepper, and cook until the chicken is mostly cooked through. A little pink is ok; it will continue cooking later. Add the liquids, dry pasta and seasonings.
From yellowblissroad.com


CREAMY CHICKEN NOODLE AND VEGETABLE SOUP | RECIPE | CREAMY ...
Mar 2, 2016 - This Creamy Chicken Noodle and Vegetable Soup makes a hearty meal. Get it on the table quickly by using ready made chicken broth and leftover roast chicken.
From pinterest.ca


HEARTY CHICKEN AND NOODLES - THE COUNTRY COOK
An easy, filling family dinner, these Hearty Chicken and Noodles have tasty ingredients and are 100% comforting! A CREAMY AND COMFORTING MEAL. Now that the cold weather has set in and we are in the midst of winter, all I can think of is comfort food.
From thecountrycook.net


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