Chicken N Noodle Skillet Recipes

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.

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:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
• Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

Steps:

• In a large skillet, prepare noodles and sauce mix according to package directions. Stir in chicken and mushrooms; cook over medium heat until heated through. , Meanwhile, bake biscuits according to package directions. Transfer noodle mixture to a serving bowl; top with biscuits.

Steps:

• In a large bowl, combine first nine ingredients. Toss with chicken, noodles and peas. Spoon into a greased 1-qt. casserole; sprinkle with paprika. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Steps:

• In a large pot, heat water to a boil.
• In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
• In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
• Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
• Cook noodles according to package then drain and rinse.
• Add noodles to chicken mixture and serve with biscuits or rolls.