Chicken Over Egg Noodles Stew Recipes

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

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:

• Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
• Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
• Remove chicken from skillet and set aside. Reduce heat to low.
• Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
• Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes).
• *With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it).
• Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed. if noodles are precooked, just heat through after adding to the vegetables).
• Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.

Steps:

• Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken pieces with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves, and cook for about 4-5 minutes, until the veggies are tender. Make a well in the middle of the pan and add 2 tablespoons of EVOO. Add the flour to the EVOO and mix to form a paste. Add the white wine, scraping up all of the brown bits on the bottom of the pan. Add the chicken stock and tomatoes, and cook for about 20 minutes until the stew has thickened.
• While the stew is cooking, cook the pierogies according to the package directions. Drain and coat lightly with EVOO so they do not stick together. Heat a medium-size nonstick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell. Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side.
• Serve the stew in large bowls topped with a tablespoon or so of sour cream and some chopped chives with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat.

Steps:

• Throw stew meat into the crock pot. Do not brown first.
• Mix in the two cans of soup.
• Turn crock pot to low and let it cook 6-8 hours.
• Just before you are ready to eat, cook the egg noodles according to package directions.
• Serve the stew meat over the egg noodles.

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
• Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.