CREAMY CHICKEN AND NOODLES
Love this recipe for chicken and noodles!
Provided by OMARILYN
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
- Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
- Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.
Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g
INCREDIBLY EASY CHICKEN AND NOODLES
My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.
Provided by Tammy Christie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g
CHICKEN WITH NOODLES PAVILLON
Provided by Craig Claiborne
Categories dinner, main course
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- When the chicken is cool enough to handle, drain it. Pull meat from the bones. Discard skin and bones. Cut or pull the meat into bite-size pieces. There should be about three cups.
- Combine the tomatoes, one tablespoon of the butter, salt and pepper in a heavy metal saucepan (a five-cup capacity or less). Bring to a boil and let cook five minutes.
- In a separate heavy metal saucepan (a five-cup capacity or less), heat three tablespoons of butter and stir in the flour, using a wire whisk. When blended, add the broth, stirring rapidly with the whisk until thickened and smooth. Let cook, stirring often all around the bottom, about 10 minutes. This sauce is known as a veloute.
- Meanwhile, bring two quarts of water to a boil in a six-quart stainless-steel heavy-bottom saucepan with handle. Add salt to taste and the noodles. Cook five minutes and drain. Return noodles to the saucepan and add one tablespoon of butter. Toss.
- Heat one tablespoon of butter in a heavy 10-inch metal skillet and add chicken. Add one cup of the veloute and half the cream. Add nutmeg and blend.
- Rub the bottom and sides of a rectangular heatproof baking dish (measuring about 8 1/2 by 13 by 2 inches) with the remaining tablespoon of butter. Pour in the noodles and smooth them over with a rubber or plastic spatula. Spoon the tomato sauce over all and smooth it over with the spatula.
- Pour chi ken in cream sauce over all and smooth with the spatula.
- To the remaining veloute add the remaining half cup of cream and the egg yolk. Bring to a boil, stirring rapidly with the whisk.
- Pour this sauce over the layered chicken mixture. Sprinkle with cheese and place in the oven. Bake 15 minutes. If you wish a deeper glaze on top, run the dish under a preheated broiler for a minute or two.
Nutrition Facts : @context http, Calories 818, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 55 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 26 grams, Sodium 1056 milligrams, Sugar 4 grams, TransFat 1 gram
CHICKEN AND NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 315 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 104 milligrams, Sodium 555 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 31 grams, Sugar 3 grams
OLD-FASHIONED CHICKEN AND NOODLES
This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.
Provided by Roge
Categories Main Dish Recipes Pasta Chicken
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
- While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
- Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.
Nutrition Facts : Calories 430 calories, Carbohydrate 40.2 g, Cholesterol 117.1 mg, Fat 16 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 3.8 g, Sodium 1991.4 mg, Sugar 3.2 g
EASY CHICKEN AND NOODLES
In Lancaster, Ohio, Shirley Heston can prepare this stovetop supper in mere minutes. Canned soup makes the sauce a snap to throw together while the noodles boil. It's comforting and inexpensive, too, at $1.22 per serving.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.
Nutrition Facts : Calories 368 calories, Fat 14g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
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