CHICKEN DOODLES
This is a recipe that my ex sister-in-law and I concocted many years ago. Her family lived in the middle of nowhere, and her & I were left to make our men dinner with what we could find in the fridge and pantry, and this is it. I actually submitted this recipe in a Pillsbury contest and got noted for it (I've since seen several variations on the web). These were named by my 5 year old step-son. He asked what they were called and I told him that they didn't have a name, so he took it upon himself to name them "Chicken Doodles". Twenty+ years and 4 grand-kids later, that is what we still call them. I hope you enjoy them. *Note: I'm guessing at the ingredient amounts of cheese, also for how much of the meat & cheese go into each roll, so use your own judgement. Sorry, I make them by memory and repetition only. P.S. If you can figure out a way to make them "less soggy", please post a note for review of your alterations. Thank you, and enjoy!
Provided by rosie316
Categories Chicken
Time 37m
Yield 8 crescents
Number Of Ingredients 5
Steps:
- Thoroughly drain the canned chicken and empty into a medium size bowl and fluff up (break apart) the chunks with a fork (you will not use it all 'inside' the rolls, but it will be used).
- Unroll chilled crescents and stretch them a bit (to make them wider) on a large cutting board.
- Preheat oven to 375*F.
- Place a large pinch of chicken (maybe a heaping tablespoon) onto the wide end of each crescent. Add a pinch (maybe 2 teaspoons) of the shredded cheese on top of the meat (See *Note in the intro). Try and fold the points of the wide end in a tad to secure the filling. (This never works for me, but I thought I would suggest it. No worries, what ever falls out while rolling them will get used anyway). Begin to roll up the crescent as you normally would, trying your hardest to keep the filling in them.
- Once rolled, pinch the ends a bit to try and hold everything inches With the ending point underneath, bend rolls into the infamous crescent shape and place each crescent roll into a 9x13x2 non-stick cake pan.
- What ever chicken and cheese that fell out and remains on your cutting board, add it to the bowl with the left-over chicken. Empty the Cream of Chicken soup into the same bowl and add the milk. Mix thoroughly with a fork.
- Spread a small amount of the soup mixture into bottom of baking dish, then around the rolls and lightly spoon a small amount over the top of the rolls. Place a pinch of cheese (maybe a tablespoon) over the top of each roll (and sprinkle a bit in between the rolls over the sauce). Bake for approx 20-25 minutes (times may vary). When risen, golden brown and bubbly, they're done.
- Enjoy!
Nutrition Facts : Calories 293.9, Fat 13.8, SaturatedFat 5.9, Cholesterol 58.5, Sodium 616.5, Carbohydrate 23.5, Fiber 1.3, Sugar 1.6, Protein 18.1
CHICKEN AND NOODLES
Provided by Ree Drummond : Food Network
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 NOODLES
This recipe is easily doubled to serve four if you have plenty of leftover chicken; if you have less, bump up the protein with a handful of cashews
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Supper
Time 23m
Number Of Ingredients 13
Steps:
- Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
- Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.
Nutrition Facts : Calories 588 calories, Fat 15.5 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 70.4 grams carbohydrates, Sugar 18.4 grams sugar, Fiber 7.6 grams fiber, Protein 42 grams protein, Sodium 4.1 milligram of sodium
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