One Dish Chicken Noodles Food

ONE POT CREAMY CHICKEN AND NOODLES

Steps:

• Heat olive oil in a 5 quart pot or deep saute pan. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
• Add chicken and season with salt and pepper. Continue to saute over medium heat until chicken is no longer pink on the outside. It does not have to be cooked through since it will continue to cook in the sauce.
• Stir in cream of chicken soup, milk (fill the chicken soup can), chicken broth, pasta and dry seasonings.
• Bring to a boil, then turn heat down to low. Simmer uncovered for about 20 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
• Once pasta is cooked to al dente, remove from heat and stir in 1 cup of cheddar cheese until melted. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
• Sprinkle with fresh chopped parsley for garnish.

ONE POT CREAMY CHICKEN AND NOODLES

Steps:

• Put oil in the bottom of the dutch oven and heat over medium heat. Add the cubed chicken and season with salt and pepper. Cook, stirring occasionally until the chicken is browned. It's ok if it isn't cooked all the way through yet.
• Add the onion and garlic powder, continue to cook and stir occasionally until the onion is translucent. It should just take a couple of minutes.
• Stir in the chicken stock, being sure to scrape up any bits on the bottom of the pan as you add the stock. Bring to a boil.
• Stir in the pasta and continue to boil for 7-8 minutes. When the stock is mostly absorbed, drop the heat to medium low.
• Stir in the half and half or milk, thyme and vegetables. Simmer, stirring frequently until the vegetables and pasta are cooked through and the mixture is thickened. (if it gets too thick, add a little more stock.)
• Just before serving, stir in the sour cream and adjust your salt and pepper to taste.

ONE DISH CHICKEN NOODLES

Steps:

• Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

ONE DISH CHICKEN NOODLES

Steps:

• Heat oil in large skillet.
• Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain.
• Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy.
• Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

CHICKEN NOODLE HOT DISH

Steps:

• Cook noodles according to package directions but less 3 minutes cooking time; drain.
• In a saucepan, mix together soup and milk; stir and cook until hot.
• Add remaining ingredients, including noodles; mix.
• Spoon mixture into a 2-quart baking dish.
• Cover and bake at 350 degrees about 30 minutes or until hot and bubbly.
• Sprinkle top with additional Parmesan cheese, if desired.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

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.

ONE-POT SESAME CHICKEN NOODLES

Steps:

• In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.
• Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.