CHEESY RANCH CHICKEN NOODLE BAKE
Egg noodles combine with chicken in a creamy, cheesy, Ranch infused sauce in this home-style casserole topped with butter cracker crumbs.
Provided by Danelle
Categories Main Dishes
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
- In a medium bowl, toss together the ingredients for the topping; set aside.
- For the casserole, cook noodles in boiling, salted water for 1-2 minutes. rinse with cold water and drain.
- In a large saute pan or Dutch oven, melt 4 tablespoons butter. Add onion and garlic and saute until soft and fragrant, 3-5 minutes. Stir in flour and ranch seasoning and cook a few minutes longer.
- Whisk in broth and half and half. Bring to a boil and simmer until thickened. Reduce heat and stir in cream cheese. Cook and stir until cream cheese is melted.
- Stir in noodles, chicken, shredded cheese and parsley. Season with salt and pepper, to taste. Transfer noodle mixture to the prepared pan.
- Sprinkle topping over casserole. Bake, uncovered, until golden and bubbly, 25-30 minutes.
Nutrition Facts : Calories 435 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1093 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CREAMY CHICKEN AND NOODLES
Creamy Chicken and Noodles is the perfect comfort food dinner. Thick egg noodles and shredded chicken are mixed in a cream sauce that is flavored with spices and herbs. You can even add mixed veggies for a more well-rounded dinner entree.
Provided by Susie Weinrich
Categories Dinner
Number Of Ingredients 8
Steps:
- Cook the frozen egg noodles according to package instructions. Drain.
- In a large non-stick skillet, over medium heat, melt the butter and then add the noodles to the pan. Stir to coat the noodles with the butter.
- Add the shredded cooked chicken, Italian Season Packet, 2 cups of cream, and 1 cup shredded parmesan. Lightly simmer over medium/medium-low heat for about 10 minutes, until the cream thickens.
- At this point you can serve the creamy chicken and noodles as is, or you can stir in the thawed mixed veggies. If you add the veggies, taste the dish for additional seasoning (salt and pepper).
- Serve immediately. This dish is best served right away and not made ahead.
Nutrition Facts : ServingSize 1 serving, Calories 1070 kcal, Carbohydrate 67 g, Protein 56 g, Fat 64 g, SaturatedFat 37 g, TransFat 1 g, Cholesterol 356 mg, Sodium 1111 mg, Fiber 3 g, Sugar 2 g
CREAMY CHICKEN AND NOODLES
Love this recipe for chicken and noodles!
Provided by OMARILYN
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 11
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 WITH NOODLES
From Woodridge, New York, Donna Akerley explains, "One night I had a few chicken breasts thawed and a limited amount of time. I started tossing things together and was pleasantly surprised by this comforting combination. My family was thrilled and dinner was served in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm. , In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley. , Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.
Nutrition Facts : Calories 374 calories, Fat 17g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 976mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
CREAMY RANCH CHICKEN
This is a great low-carb baked chicken meal! I add fresh herbs (rosemary, thyme...) from the garden. Serve with a nice salad, fresh green beans and you won't even miss the carbs!
Provided by LauraTracey
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lay chicken in baking pan (just large enough so chicken covers pan; not too big!) Cover chicken with mushrooms.
- Mix sour cream, mayo, cream and dressing mix together.
- Pour over chicken, covering all pieces.
- Top with grated cheese.
- Bake at 375 for 45-60 minutes (until chicken is done and top is golden).
CREAMY RANCH CHICKEN WITH NOODLES
Make and share this Creamy Ranch Chicken With Noodles recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut bacon into narrow strips.
- In large skillet, cook bacon over medium heat until crisp.
- Drain bacon on paper towels, discard all but 2 T drippings.
- In same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.
- Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.
- Stir in milk.
- Cook and stir until thickened and bubbly.
- Cook and stir for 1 minute more.
- Stir in bacon.
- Meanwhile, cook noodles according to package directions.
- Serve chicken with noodles, sprinkle with Parmesan.
INSTANT POT CREAMY RANCH CHICKEN PASTA
The internet loves this ready-in-a-hurry dish but too many versions are overly soupy or have curdled sauces. Our version uses chicken thighs because they stay moist and tender; we stir them into the cheese mixture after it is cooked to create a creamy, tangy mixture that is perfect over pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
- Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
- Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
- Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.
RANCH CHICKEN CASSEROLE WITH BACON
I made this casserole recipe up and my kids love it! Chicken melds with lots of flavors like bacon, ranch, and Colby Jack to make a yummy feast for the whole family.
Provided by Colleen
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
- Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
- Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 562.6 calories, Carbohydrate 45.3 g, Cholesterol 128 mg, Fat 25.4 g, Fiber 1.5 g, Protein 36.3 g, SaturatedFat 10.6 g, Sodium 1443.5 mg, Sugar 8.5 g
SLOW COOKER CREAMY RANCH CHICKEN RECIPE
When our lives get hectic, I turn to my slow cooker for quick, easy, delicious dinners. This Slow Cooker Creamy Chicken fits the bill!
Provided by Camille Beckstrand
Categories Main Course
Time 4h5m
Number Of Ingredients 9
Steps:
- Spray slow cooker with nonstick cooking spray. Place chicken breasts inside slow cooker.
- In a small mixing bowl, combine cream of chicken soup, ranch dressing mix, chicken broth, garlic powder, parsley flakes, paprika, and oregano. Pour evenly over chicken breasts.
- Cover and cook on low for 4-5 or high for 2-3 hours. Remove chicken and stir cream cheese into the sauce until smooth.
- Put chicken back in the slow cooker and serve over cooked egg noodles or rice. Drizzle with extra sauce.
Nutrition Facts : Calories 337 kcal, Carbohydrate 15 g, Protein 31 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1840 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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- Meanwhile, cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 Tbsp drippings.
- In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
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