CHICK-N-CABOODLE
What's better than comfort food? This chicken dish is so easy to make, is lower-in-fat, AND tastes great, too! It's mom-approved!
Provided by Cooking Ventures
Categories Chicken
Time 1h
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In a dutch oven, melt the butter over medium heat. Add the scallions and cook 2 to 3 minutes or until they are soft. Add the garlic and cook 1 minute longer. Toss in the flour and cook a couple of minutes, whisking often. Slowly pour in the milk while continuously whisking. Add the bouillon and pepper and stir. Bring the soup to a simmer, whisking every couple of minutes.
- While you are cooking the scallions, heat a skillet over medium heat with 1 TBSP oil. Add the potatoes and a little salt and pepper. Cook about 3 minutes then add the peas and carrots. Cook another 3 minutes. Remove the skillet from the heat while you wait for the soup to come to a simmer.
- When the soup begins simmering, add the potato mixture, stir, and cover the pot. Allow it to lightly simmer for about 7 to 10 minutes, stirring once or twice during cooking. Meanwhile, spray a dinner plate with cooking spray. Open the can of biscuits and pinch off 1/2" pieces of dough and arrange them in a single layer on the plate.
- After the soup has been simmering for about 7 to 10 minutes, add the chicken and stir. Next, quickly add the pinched-off dough to the pot in an even layer. Stir occasionally while you are adding the dough. Stir one additional time before covering the pot with a heavy lid. Place the pot in the oven and bake for 45 minutes. Stir before serving.
- Note: Because I normally use low-fat milk in this recipe, it has a tendency to curdle somewhat when it gets hot. This does not affect the flavor but some people may consider it visually unappealing. If you want to reduce the chance of curdling the milk, you can use either evaporated milk or heavy cream instead of reduced-fat milk.
Nutrition Facts : Calories 734, Fat 36.5, SaturatedFat 16.2, Cholesterol 79.1, Sodium 1313.8, Carbohydrate 77.6, Fiber 4.9, Sugar 23.3, Protein 25.6
CHICKEN CABOODLE NOODLE SOUP
Enjoy this hearty soup that is made using chicken and egg noodles and served with cracker - a wonderful dinner ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Open the cans of chicken broth with the can opener. Pour broth into the saucepan. Cover saucepan with lid, and heat over medium-high heat until broth is boiling fast.
- Add the noodles to broth. Heat to boiling again. Boil uncovered 6 to 8 minutes, stirring a few times with the wooden spoon, until noodles are soft but not mushy.
- While the soup is cooking, rinse the parsley in cool water. Pat dry with the paper towels. Cut parsley into small pieces, using the scissors.
- Take saucepan off hot burner. Stir parsley and the chicken into soup. Serve with the crackers, if you like.
Nutrition Facts : Calories 175, Carbohydrate 15 g, Cholesterol 50 mg, Fiber 0 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 980 mg
NOODLE CABOODLE
Just a simple way to use up the leftover turkey. I keep a bag of diced cooked chicken in the freezer to make this.
Provided by Fairy Godmother
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything but cheese together.
- Spread in a casserole dish.
- Spread cheese over and bake 350' 25 minutes.
Nutrition Facts : Calories 701.3, Fat 37.5, SaturatedFat 19, Cholesterol 163.7, Sodium 1557.6, Carbohydrate 45.5, Fiber 2.7, Sugar 2.5, Protein 41.6
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