Weeknight Chicken And Noodles Food

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.

WEEKNIGHT CHICKEN AND NOODLES

Steps:

• Cook noodles in boiling water to al dente.
• While noodles are cooking saute chopped vegetables in oil for about 5 minutes. (still crispy, but cooked).
• Add in soup and milk, stir to combine.
• Add sour cream and pepper flakes, stir to combine.
• Add chopped chicken and stir carefully.
• When mixture has returned to a light boil add in the noodles and stir.
• Season to taste.

CHICKEN AND NOODLES RECIPE

Steps:

• In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.
• Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.
• Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.
• While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.
• Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.
• Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.
• Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.

EASY WEEKNIGHT CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Cook egg noodles and frozen vegetables according to directions on noodle bag.
• In medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. Add salt and pepper to your liking. Mix well.
• When noodles and vegetables are done cooking, drain well and return to pot. Mix margarine into noodles.
• Add soup mixture to pot with noodles. Mix well and pour into 2 quart round casserole.
• Sprinkle with the fried onions. Put in oven, and bake for 20 minutes, or until fried onions turn golden.
• {For a lower-fat meal, omit margarine and use low-fat soups.}
• Enjoy!