GOLDEN NOODLES WITH CHICKEN
For a gluten-free version, toss the shallots in cornstarch rather than flour.
Provided by campbells
Number Of Ingredients 14
Steps:
- Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
- Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
- Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
- Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
- Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
- Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.
SLOW-COOKER GOLDEN CHICKEN PASTA
Steps:
- Turn a slow cooker to low and coat it with cooking spray.
- Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
- Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
- Just before serving: Cook the pasta according to the package directions.
- Serve the chicken with the pasta and garnish with the Parmesan and parsley.
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
GOLDEN CHICKEN AND NOODLES
This tender chicken cooks up in a golden sauce that is nicely flavored with basil. It makes for a happy homecoming on those days when you don't have time to cook. -Charlotte McDaniel, Jacksonville, AL
Provided by Taste of Home
Categories Dinner
Time 6h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut chicken pieces in half; place in a 5-qt. slow cooker. Combine the soup, milk, onion, salt if desired, basil and pepper; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5-6 hours longer or until chicken is tender. Serve over noodles.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 762mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 27g protein.
GOLDEN CHICKEN
Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.
Provided by Heydarl
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken well and pat dry with paper towels.
- Place ginger and spring onion in the cavity of the chicken.
- Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
- Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
- Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
- The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
- Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
- To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.
Nutrition Facts : Calories 590.5, Fat 35.7, SaturatedFat 10, Cholesterol 171.2, Sodium 5083.9, Carbohydrate 13.6, Fiber 0.9, Sugar 9.2, Protein 51.8
CAMPBELL'S GOLDEN CHICKEN WITH NOODLES
Steps:
- Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat.
- Cover and cook on LOW 7 to 8 hours or until done.
- Serve over noodles, Sprinkle with parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EILEEN'S GOLDEN CHICKEN NOODLE CASSEROLE
Make and share this Eileen's Golden Chicken Noodle Casserole recipe from Food.com.
Provided by Puppies777
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large skillet. Sauté chicken for 3 - 4 minutes at medium-high heat.
- Add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
- Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
- Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
- * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with ½ cup (¼ cup milk & ¼ cup water) mixture adding more if needed.
- * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
- * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it's place.
- * If using fresh mushrooms slice (or quarter) them and add when onion is sautéing.
Nutrition Facts : Calories 681.4, Fat 22, SaturatedFat 6.8, Cholesterol 126.4, Sodium 1415.9, Carbohydrate 86.6, Fiber 5.4, Sugar 12.5, Protein 31.6
CROCK POT GOLDEN CHICKEN AND NOODLES
This is a quick and easy crock pot recipe to put together. My children really enjoy this recipe. I adapted this from Quick Cooking.
Provided by bmcnichol
Categories Chicken Breast
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in crock pot.
- Combine the soup, milk, onion, salt, basil and pepper and pour over chicken.
- Cover and cook on high for 1 hour.
- Reduce heat to low and continue to cook 5-6 hours longer or until the meat juices run clear.
- Serve over noodles.
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
CAMPBELL'S® GOLDEN CHICKEN WITH NOODLES
Dijon mustard brings a tangy flavor and golden color to the creamy sauce for these slow-cooked chicken breasts served on hot egg noodles.
Provided by Allrecipes Member
Time 8h5m
Yield 8
Number Of Ingredients 9
Steps:
- Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 34.8 g, Cholesterol 90.2 mg, Fat 9.2 g, Fiber 4.4 g, Protein 29.3 g, SaturatedFat 2.6 g, Sodium 687.5 mg, Sugar 4.7 g
CROCK POT GOLDEN CHICKEN WITH NOODLES (CAMPBELL'S)
Make and share this Crock Pot Golden Chicken With Noodles (Campbell's) recipe from Food.com.
Provided by AZRT8871
Categories One Dish Meal
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker.
- Add chicken and turn to coat.
- COVER and cook on LOW 7 to 8 hours.
- or until done.
- SERVE over noodles.
- Sprinkle with parsley.
- Serves 8.
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