CREAMY CHICKEN AND NOODLES
Love this recipe for chicken and noodles!
Provided by OMARILYN
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
- Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
- Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.
Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g
CREAMY CHICKEN WITH VEGETABLES AND NOODLES
This creamy chicken dish is so comforting on a cold night. It is the perfect winter dish. Would be nice to serve at a Christmas buffet. Also, a great one-dish meal....Always feel free to adjust ingrediants to your personal taste.
Provided by neona503
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- heat olive oil in a non-stick skillet and add chicken thighs.
- brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
- in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
- add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
- add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
- take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
- dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
- add sour cream, peas and corn.
- spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
- add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
- note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.
CREAMY CHICKEN AND NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
CREAMY CHICKEN, VEGETABLES & NOODLES
Please your pickiest eaters with this Creamy Chicken, Vegetables and Noodles dish. Made with egg noodles, Italian dressing, red peppers, VELVEETA and more, this Creamy Chicken, Vegetables and Noodles dish will please every palate.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 2 cups each.
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.
- Microwave VELVEETA and milk in small microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
CREAM OF CHICKEN NOODLE SOUP
We were at a restaurant, and my husband exclaimed, "You can make better soup than this!" A challenge! We began discussing what we'd add and take out, and soon came up with this comforting soup.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 207 calories, Fat 6g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 958mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
CREAMY CHICKEN, VEGETABLES & NOODLES
Make and share this Creamy Chicken, Vegetables & Noodles recipe from Food.com.
Provided by HokiesMom
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package.
- Cook chicken in dressing in large non-stick skillet on medium-high heat 5--7 minutes or until chicken is cooked through; stirring occasionally.
- Add veggies; stir.
- Reduce heat to medium and cover pan.
- Cook 5 minutes or until veggies are crisp tender; stirring occasionally.
- Place Velveeta in a small microwavable bowl.
- Add milk to cheese.
- Microwave on HIGH 2-3 minutes or until cheese is melted and mixture is well blended; stirring after 1-1/2 minutes.
- Add cheese to chicken mixture; mix lightly.
- Serve over the pasta.
CREAMY CHICKEN AND VEGETABLES
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.
Nutrition Facts :
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CREAMY CHICKEN AND NOODLES - MOM'S DINNER
From momsdinner.net
5/5 (8)Category DinnerCuisine AmericanCalories 1070 per serving
- In a large non-stick skillet, over medium heat, melt the butter and then add the noodles to the pan. Stir to coat the noodles with the butter.
- Add the shredded cooked chicken, Italian Season Packet, 2 cups of cream, and 1 cup shredded parmesan. Lightly simmer over medium/medium-low heat for about 10 minutes, until the cream thickens.
- At this point you can serve the creamy chicken and noodles as is, or you can stir in the thawed mixed veggies. If you add the veggies, taste the dish for additional seasoning (salt and pepper).
ONE POT CREAMY CHICKEN AND NOODLES RECIPE (QUICK
From yellowblissroad.com
4.5/5 (22)Total Time 45 minsCategory Main CourseCalories 686 per serving
- 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 a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
- Add cream of chicken soup, milk (fill the chicken soup can), chicken broth, pasta and dry seasonings. Stir.
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