Chicken Noodles Romanoff Recipes

Steps:

• Boil noodles in salted water until done. Follow noodle package directions for the time. Drain noodles and return them to the pot. Add butter. Stir until melted in the noodles. Add all remaining ingredients and serve hot. If you have any leftovers, reheat them with a tablespoon or 2 of milk, as the cheese mixture soaks into the noodles.

Steps:

• Prepare noodles as directed on package.
• While noodles are cooking, melt the butter in a sauce pan over low heat.
• Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
• Add the worcestershire sauce and salt.
• Stir in the cream cheese, stirring until everything is well blended.
• Stir in the heavy cream (or milk) until smooth.
• Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
• Stir in the sour cream and add the dash of paprika.
• Drain the noodles, return them to the pan, stir in the sauce, and enjoy!

Steps:

• Cook noodles according to package directions. Meanwhile, in small bowl, combine the sour cream, butter, Parmesan cheese, seasoning blend, garlic powder and pepper. , Drain noodles; return to pan. Add sour cream mixture and toss to coat; heat through. Sprinkle with chives.

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl mix together the sour cream, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic.
• Stir in butter or margarine to hot egg noodles. Stir in sour cream mixture.
• Arrange noodles on warm platter and sprinkle with remaining 1/4 cup of grated Parmesan cheese.

Steps:

• Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
• Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
• Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
• Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.

Steps:

• 1. Boil chicken breasts in water that has been seasoned with salt and a little garlic powder. Boil until tender, then cool and shred the chicken. Save the broth and boil the noodles in it according to time on package. Drain, but save 2 cups of broth. Set aside.
• 2. Mix softened cream cheese, sour cream, and sauteed onions with the noodles. Add a little broth to thin mixture. Add a little black pepper, then set aside.
• 3. Mix shredded chicken, Rotel, and both soups. Mix well and set aside.
• 4. Spray a 9X13 baking dish with non-stick spray. Pour in half of the noodle mixture, top with half of the cheddar cheese. Add about half of the chicken mixture. Top with the remainder of the noodle mixture, then the remainder of the chicken mixture. Top this with the remainder of the cheddar cheese. Add a little of the reserved chicken broth for moisture. (The noodle mixture will continue to dry out as you are putting the casserole together.)
• 5. Bake uncovered in a 350 degree oven for 25-30 minutes until the casserole is hot and bubbly. Be careful that cheese does not overbrown.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, chicken and red pepper in cooker. In large bowl, mix cottage cheese, sour cream, Parmesan cheese and flour; pour over chicken.
• Cover; cook on Low heat setting 5 to 6 hours.
• Stir mixture; stir in noodles and peas. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Garnish with chives.

Steps:

• Cook noodles until tender but firm. Drain Add next 9 ingredients. Stir well. Put into casserole dish. Sprinkle with 3/4 cup cheese. Bake uncovered 350 for 30-40 mins until bubbly hot. 4 chicken breasts= 2 cups approx