Family Style Creamy Chicken And Noodles Food

CREAMY CHICKEN AND NOODLES

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.

CREAMY CHICKEN AND NOODLES

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.

CREAMY CHICKEN AND NOODLES

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, VEGETABLES & NOODLES

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.

CREAMY CHICKEN AND NOODLES

Steps:

• In a crockpot, mix together soups, lemon juice, water, mustard, garlic powder, and pepper.
• Add carrot slices, and stir mixture well.
• Slice chicken breasts lengthwise, and add to mixture in crockpot.
• Stir well, being sure the chicken is coated.
• Cook on low 7 to 8 hours.
• Cook noodles according to package directions.
• Serve chicken and mixture over noodles, and sprinkle with parsley.

FAMILY-STYLE CREAMY CHICKEN AND NOODLES

Steps:

• Cook pasta according to package directions, omitting salt.
• Drain; set aside.
• Meanwhile, bring water to a boil in Dutch oven over high heat.
• Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper.
• Return to a boil.
• Reduce heat to low; simmer, uncovered, 35 minutes.
• Remove chicken.
• Cut into 1/2-inch pieces; set aside.
• Increase heat to high.
• Return liquid in Dutch oven to a boil.
• Continue cooking until liquid and vegetables have reduced to 1 cup.
• Remove from heat; discard bay leaf.
• Whisk in soup and buttermilk until well-blended.
• Add chicken pieces and pasta; toss to blend.
• Sprinkle with parsley, if desired.

CREAMY CHICKEN AND NOODLES

Steps:

• Fill a large pot with water and a tablespoon of salt. When water boils rapidly, pour in egg noodles. After noodles are cooked to desired tenderness, drain water.
• Stir in all other ingredients.
• Simmer on medium low for 10-15 minutes, making sure that the bouillon cube dissolves. Serve and enjoy.

CREAMY CHICKEN WITH NOODLES

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.

CREAMY CHICKEN AND NOODLES

Steps:

• Remove the neck/gibblet package from the chicken. Rinse the chicken under cold water.
• for 2 minutes then place in a large pot of hot water. Bring the water to a boil, cover the pot and boil the chicken until the leg joints become loose and the meat will pull easily from the bones (about 45 minutes).
• Remove the chicken from the pot (don't pour out the water!)and let it cool so you dont burn your fingers removing the meat from the bone.
• In the same pot you used to cook the chicken, skim off the fat (you can save it for other recipes). Keep about 3 cups of broth in the pot. If there isn't enough, add water to make at least 3 cups.
• Add the bouillon cube, stir to dissolve.
• Heat the broth to boiling and put in the noodles. Cook till soft. Turn the heat down to low/ simmer. Do not drain.
• Stir in the soup and cream cheese. Allow to continue to simmer on very low heat.
• De-bone the chicken and add to the noodles.
• Season with salt and pepper as desired.

CREAMY CHICKEN WITH VEGETABLES AND NOODLES

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 SKILLET CHICKEN AND NOODLES

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.