Hearty Chicken And Noodles Recipes

Steps:

• Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
• Bake at 400 degrees F for 25 minutes or until hot. Stir.
• Top with the Cheddar cheese.

Steps:

• 1. Pre heat oven to 400 degrees. Stir soup, milk, black pepper, parmesan cheese, vegetables, chicken, and noodles in a large bowl. Pour mixture in a greased 1 1/2 qt. casserole.
• 2. Bake in oven for 25 minutes, or until hot. Stir. Top with cheddar cheese, and serve with a nice green salad. Options: 1. omit cheese, and top with 1/2 cup french fried onions from a can. 2. Use 2 cups cooked, and drained, corkscrew pasta instead of noodles.

Steps:

• In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well., Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

Steps:

• Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed in 3- to 4-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours.
• Stir in pea pods and noodles. Increase heat setting to high. Cover and cook 20 minutes or until noodles are tender. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker. Remove bay leaf.

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

Steps:

• Melt butter in a large stock pot, add the flour and cook for about 1 minute until a thin roux forms.
• Add carrots, celery, onions; stir to blend with the roux.
• Add chicken broth and chicken.
• Bring to a boil, turn to low heat and simmer for 20 minutes.
• Add noodles and simmer on medium-low heat for an additional 20 minutes.

Steps:

• Cook noodles as package directs; drain.
• Preheat oven to 350.
• In large skillet, over medium heat, cook celery, green pepper and onion in margarine until tender.
• Stir in soup and milk then chicken, cheese and pimiento. Cook and stir until cheese melts.
• Remove from heat; stir in noodles.
• Spoon into greased 13x9 inch baking dish. top with crumbs.
• Bake uncovered 35 minutes or until hot and bubbly.

Steps:

• In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

Steps:

• In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.

Steps:

• In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. , Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.