Chicken Nuggets Noodles Recipes

Steps:

• Cook chicken nuggets as directed on package. Carefully cut each nugget in half or cut strips into 4 pieces.
• Meanwhile, cook noodles to desired doneness as directed on package, adding sugar snap peas during last 3 to 4 minutes of cooking time. Drain; return to saucepan.
• Add stir-fry sauce, honey and lemon-pepper seasoning; toss to coat. Add chicken; toss gently. Sprinkle with peanuts.

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

Steps:

• Heat the broth in a large soup pot over medium heat. Add the cauliflower florets and cook until soft, about 15 minutes. Puree the mixture with an immersion blender, leaving it a bit chunky.
• Alternatively, use a slotted spoon to remove the florets and puree in a blender or food processor. Return the pureed cauliflower to the pot.
• Combine the ground chicken, breadcrumbs, pecorino, 1 tablespoon sour cream, half of the scallions, the garlic, 1 teaspoon lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Mix to combine. Form the mixture into 25 small, flat oblong-shaped nuggets.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the nuggets and cook, shaking the pan, until browned all over, 3 to 4 minutes. Remove from the skillet.
• Bring the cauliflower puree up to a boil. Add 1 teaspoon salt and the remaining 1 teaspoon lemon zest. Add the nuggets and cover. Lower the heat to medium-low and simmer until the nuggets are cooked through, about 10 minutes.
• Ladle 1 cup of the hot soup into a medium bowl. Whisk the remaining 3 tablespoons sour cream into the soup, and then pour the mixture back into the pot. Stir in the buttermilk and the remaining scallions. Ladle the soup into bowls and sprinkle with paprika.
• Caution: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Steps:

• Preheat oven to 350°.Place chicken nuggets in a greased 11x7-in. baking dish. Sprinkle with Parmesan cheese. Layer with spaghetti sauce, mozzarella cheese and Italian seasoning. , Cover and bake until chicken is heated through and cheese is melted, 30-35 minutes.

Steps:

• Cook and drain noodles.
• Dip chicken cubes into 1/2 cup of the evaporated milk. Coat with bread crumbs; set aside.
• In a large bowl, stir together the soup, onions, 1/2 cup milk and the remaining evaporated milk.
• Add cooked noodles to soup mixture; mix well.
• Pour noodles into baking dish. Top with chicken nuggets. Drizzle with melted margarine (add more if needed).
• Bake at 425 degrees for 25 to 30 minutes.

Steps:

• Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
• Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
• Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
• Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
• Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.