Chicken And Noodles Or Turkey Recipes

Steps:

• 1. In a large skillet or Dutch oven, heat oil to medium high. Salt and pepper the turkey thighs on both sides. Place the thighs in the pan and brown well on all sides.
• 2. When the turkey is well browned, add the chunks of vegetables and the garlic and saute them for a few minutes.Add the chicken broth, water (just enough to cover the turkey and veggies) and bay leaves. Add poultry seasoning here if desired.
• 3. Bring to a boil and then turn down heat to medium and simmer the mixture until turkey is tender and the internal temperature is 160 to 170 degrees F. Remove turkey from broth, let cool. Remove skin and bone from turkey and discard. Chop meat into bite sized chunks.
• 4. Strain broth through a sieve and discard the vegetables. Defat the broth, place back into the Dutch oven, bring to a boil and add the noodles. Turn heat to medium and add the cubed or sliced vegetables. Cook until noodles are tender, stirring frequently to avoid sticking. (Cooking generally takes longer than is indicated on the package for these noodles.)
• 5. When noodles are tender to your preference, add the chopped turkey meat and heat through. Add salt and pepper to taste. By the time the noodles are done, and the turkey reheated, most of the broth should be absorbed and thickened. (If you like more broth, add another can of chicken broth) Serve HOT.

Steps:

• 1. cook pasta as directed.melt margerine in skillet. Add cream of chicken soup, peas and casrrots. Heat til bubbly. Toss with drained pasta, add turkey or chicken, mix well. I serve this with a side salad and warm french bread.

Steps:

• Set oven to 350 degrees.
• Butter a 3-quart casserole dish (or use a 13 x 9-inch baking dish).
• Cook the egg noodles in boiling water with 1 tablespoon salt until al dente; drain then place in a large bowl and toss with 1 tablespoon butter or oil, set aside.
• In a large skillet melt butter over medium heat; add in onion, garlic, bell pepper, celery and jalapeno pepper; saute for 4-5 minutes or until tender.
• Add in soup, half and half or milk, cooked chicken and seaoned salt; bring to a simmer over medium heat stirring with a wooden spoon until heated through and well combined.
• Add the chicken mixture to the cooked noodles in the bowl; toss to combine then season with black pepper to taste and more salt if desired.
• Transfer to a buttered casserole dish.
• In a bowl mix together breadcrumbs with Parmesan cheese then sprinkle evenly over casserole (if you are using grated cheddar cheese omit this step and sprinkle the grated cheese ontop of casserole the last few minutes of baking).
• Bake for about 20-25 minutes or until heated through and the topping is golden brown.

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:

• Preheat oven to 375 degrees and grease a shallow 1 1/2-2qt casserole with butter or cooking spray.
• In a large pot of boiling water, cook noodles al dente. They will be better slightly firm.
• Meanwhile, in a skillet over medium heat melt the butter.
• Add the flour, stirring for 1-2 minutes until smooth and bubbily.
• Remove from heat and stir in chicken broth gradually. Place back n heat and cook, stirring, until it thickens, about 2 to 3 minutes.
• Season with salt and pepper to taste.
• Stir in milk and cook until very hot and smooth, about 3 minutes.
• Put drained noodles in a bowl with chicken or turkey and pour sauce over, toss thoroughly. Taste and adjust seasonings as needed.
• Spoon mixture into the greased casserole. Sprinkle with parmesan.
• Bake coverd for 15 minutes, then uncovered for about 15 minutes or until edges and brown and top is crisp.