CHICKEN NOODLE CASSEROLE
This casserole based on a favorite soup will satisfy any comfort food craving. Partially cooking the egg noodles allows them to soak up the flavorful sauce without becoming too soft.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
- Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
- Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
- Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
- Bake until bubbly and brown on top, 40 to 45 minutes.
FARMHOUSE CHICKEN AND NOODLES
A simple farmhouse classic, these old-fashioned Chicken and Noodles are total comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 2h
Number Of Ingredients 12
Steps:
- Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
- Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
- Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
- Strain the broth and return to the pot. Discard the vegetables and herbs.
- Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.
Nutrition Facts : ServingSize 2 cups, Calories 300 kcal, Carbohydrate 43 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 1351 mg, Fiber 2 g, Sugar 2 g
OLD FASHIONED CHICKEN AND WAFFLES
This Old Fashioned Chicken and Noodles recipe is a comfort food classic. It's chock-full of egg noodles, tender chicken, veggies, and a creamy sauce.
Provided by Jillian
Categories Main Course
Time 3h20m
Number Of Ingredients 10
Steps:
- Clean and wash chicken and place in a very large pot with onion, celery, carrots, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Cover with water and place the lid on top.
- Bring the mixture to a boil, and allow to boil for about 30 minutes. Then, turn the temperature to low and cook for 2 ½ - 3 hours or until the chicken is cooked and tender.
- Drain the chicken and vegetables from the pot, save the cooking liquid!
- Add the cooking liquid back to the pot along with 2 cups of store-bought stock. Cook the noodles as per the package instructions. Drain the noodles when done, reserving the cooking liquid.
- While the noodles are cooking, debone the chicken and cut it into small bite-size pieces.
- Add the drained noodles back to the pot. Stir in condensed soup and milk to the noodles.
- Stir in the chicken pieces and cooked vegetables. Add some of the reserved cooking liquid if the mixture is too dry. Season to taste with salt and pepper. Serve.
Nutrition Facts : Calories 730 kcal, Carbohydrate 69 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 183 mg, Sodium 637 mg, Fiber 4 g, Sugar 8 g, ServingSize 2 cups
CHICKEN AND NOODLES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
- Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
- Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
- Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
Nutrition Facts : Calories 315 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 104 milligrams, Sodium 555 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 31 grams, Sugar 3 grams
TASTY CHICKEN AND EGG NOODLES
I came up with this variation based on a dish my grandmother used to make - this is a great one-dish meal that will please the whole family. Once you try it a few times, you can get creative and add some of your favorite ingredients. You can cut the cooking time by using frozen chicken patties as indicated in the recipe below. It is also delicious when made with leftover ham and cream of mushroom soup.
Provided by tkclark624
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat water to a boil.
- In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
- In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
- Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
- Cook noodles according to package then drain and rinse.
- Add noodles to chicken mixture and serve with biscuits or rolls.
OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN
my grandmother used to make this - it keeps well and freezes well... and it doesn't taste mushroom-y at all, just comforting... good for potluck, buffets, kids -
Provided by carrie sheridan
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
- Cook egg noodles according to package instructions and drain.
- Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
- Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
- Bake at 350 for 30 minutes.
- Add chicken or vegetable bouillon, if needed, to moisten.
- Let sit 15 minutes.
- You can boil a whole chicken --.
- You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.
Nutrition Facts : Calories 478.2, Fat 17.5, SaturatedFat 4.7, Cholesterol 93.8, Sodium 936.9, Carbohydrate 50.7, Fiber 3, Sugar 7.1, Protein 29.7
KOREAN BBQ SAUCE FOR CHICKEN OR ANYTHING -- CARRIE SHERIDAN
a savory sauce for chicken or fish, tinkyada brand brown rice noodles with green beans, or any vegetable...or even for sweet potatoes?
Provided by carrie sheridan
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and finely grate ginger.
- Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil.
- Cook over medium heat until the sauce starts to thicken, about 2-3 minutes.
- Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.
Nutrition Facts : Calories 80.8, Fat 3.4, SaturatedFat 0.5, Sodium 859.4, Carbohydrate 11.8, Fiber 0.1, Sugar 10.4, Protein 1.4
OLD-FASHIONED CHICKEN AND NOODLES
This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.
Provided by Roge
Categories Main Dish Recipes Pasta Chicken
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
- While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
- Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.
Nutrition Facts : Calories 430 calories, Carbohydrate 40.2 g, Cholesterol 117.1 mg, Fat 16 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 3.8 g, Sodium 1991.4 mg, Sugar 3.2 g
COLD CHICKEN PAPAYA SALAD FOR SUMMER/CARRIE SHERIDAN
Make and share this Cold Chicken Papaya Salad for Summer/Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix papaya, chicken and celery.
- Mix ingredients for dressing.
- Add to papaya/chicken mixture.
- Serve on lettuce leaves.
- Can use condiments: sliced bananas, shredded coconut, slivered almonds, sliced black olives.
- You can also just add the dressing to the chicken and celery and spoon this into a seeded papaya half.
- This is especially cooling in the summer if it is chilled in the refrigerator for an hour or so.
Nutrition Facts : Calories 465.8, Fat 21.2, SaturatedFat 6.3, Cholesterol 75.1, Sodium 578.9, Carbohydrate 52.1, Fiber 7.2, Sugar 34.3, Protein 21.1
HOMESTYLE CHICKEN AND NOODLES
Old fashioned. This recipe is an old standard. Never a complaint when these are put on the table for dinner.
Provided by datadoll
Categories One Dish Meal
Time 30m
Yield 5-8 serving(s)
Number Of Ingredients 12
Steps:
- Clean chicken and place in a large pot with the peeled onion, 3 of the carrots and 3 pieces of the celery. Cover with water and add bouillon (optional but adds flavor). Cover and bring to a boil. Lower heat and simmer until the chicken is done.
- While the chicken is stewing, prepare the noodles. Place flour in bowl and sprinkle with salt. Make an indentation in the flour. Add the eggs and milk. Mix to form a stiff dough. Knead dough. (It has been kneaded enough when you can brush the ball of dough against your cheek and it feels like a baby's bottom). Allow the dough to sit covered for 20 minutes. Roll the dough on a generously floured board until very thin. Cut in strips.
- When the chicken in done, remove from broth. Set the chicken aside, covered, to cool. Remove and discard all the vegetables. (All of the vitamins have cooked out of the vegetables, they are overcooked and tasteless).
- Bring the broth to a boil. Add the sliced carrots and celery. Slowly add the cut noodles. Include the excess flour with the noodles, it will thicken the broth. Lower the heat and allow to simmer for 20-30 minutes.
- Bone the chicken and cut into pieces. Add the meat to the noodles. Season with pepper.
- Serve chopped broccoli on the side. Add some homemade wheat rolls to the meal and your family will think you have prepared a feast!
Nutrition Facts : Calories 839.8, Fat 45.5, SaturatedFat 13.1, Cholesterol 280.9, Sodium 335.4, Carbohydrate 49.2, Fiber 4.3, Sugar 5.3, Protein 55
CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN
This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe
Provided by carrie sheridan
Categories One Dish Meal
Time 5h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
- Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
- Remove the chicken from the broth and let cool.
- Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
- Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
- Add the flour and salt to taste, stirring with a wire whisk until blended.
- Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
- If desired, season with tabasco sauce.
- In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
- To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
- Cook, stirring until heated through.
- DO NOT LET BOIL.
- Cook the spaghetti according to package directions.
- Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
- Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
- If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
- You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.
Nutrition Facts : Calories 870.1, Fat 57.6, SaturatedFat 19.7, Cholesterol 216.5, Sodium 289.6, Carbohydrate 37.2, Fiber 2.5, Sugar 3.4, Protein 48
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