Creamy Chicken Mushroom Egg Noodles Food

QUICK CREAMY CHICKEN AND NOODLES

Steps:

• Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Sprinkle with the parsley before serving.

ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
• Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

CHICKEN & CREAM OF MUSHROOM OVER EGG NOODLES

Steps:

• Cook the noodles in salted water according to package directions.
• While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
• Add the chicken, spreading it out in an even layer, and season with salt and pepper.
• Cook 3 minutes on each side.
• In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
• Cook until tender, stirring occasionally.
• Once the mushrooms have browned up, season them with salt and freshly ground pepper.
• Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
• Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
• While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
• Transfer chicken and the liquid to the skillet with the mushrooms.
• Stir to combine, and cook about 1 minute more, or until thick.
• Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
• To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.

EGG NOODLES WITH MUSHROOMS

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE OVER EGG NOODLES

Steps:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
• Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
• Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
• Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
• Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
• Pour in broth and cook until reduced by half, 1 to 2 minutes.
• Stir in cream and chives (or scallions); return to a simmer.
• Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
• Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.

CREAMY CROCK POT CHICKEN WITH MUSHROOMS

Steps:

• Grease the inside of the slow cooker.
• Place chicken breasts in the bottom of the crock pot.
• Combine the rest of the ingredients in a medium pot and heat on medium high; stirring occasionally until cream cheese is incorporated.
• Pour sauce over chicken in crock pot, and heat on low approximately 4 hours until chicken is tender and falling apart.
• Sprinkle with parsley flakes.
• Serve over pasta, egg noodles, or rice.

CREAMY MUSHROOM CHICKEN AND NOODLES

Steps:

• In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low. , In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles.