TASTY CHICKEN AND EGG NOODLES
I came up with this variation based on a dish my grandmother used to make - this is a great one-dish meal that will please the whole family. Once you try it a few times, you can get creative and add some of your favorite ingredients. You can cut the cooking time by using frozen chicken patties as indicated in the recipe below. It is also delicious when made with leftover ham and cream of mushroom soup.
Provided by tkclark624
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
CHICKEN & EGG NOODLE CASSEROLE
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
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
ONE DISH CHICKEN NOODLES
Combination of wide egg noodles, chicken cubes, peas and chicken gravy.
Provided by Susan DiMario
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 57.7 g, Cholesterol 100.3 mg, Fat 9.3 g, Fiber 5 g, Protein 31.2 g, SaturatedFat 1.9 g, Sodium 649.6 mg, Sugar 5.1 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
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
CHICKEN WITH EGG NOODLES
Its a hearty meal that's really satisfying on those cold winter days or nights. I love making this for my family because its easy, tasty and you only use one pot and that makes for very easy cleanup. I was introduced to this meal by one of my good friends.
Provided by teetillman27
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until tender. Drain a little of the water off.
- Add noodles and cook til tender.
- Add can of cream of chicken soup and stir until well blended.
- Serve.
Nutrition Facts : Calories 515.1, Fat 16.8, SaturatedFat 4.7, Cholesterol 125.8, Sodium 548.9, Carbohydrate 66.3, Fiber 2.8, Sugar 2, Protein 23.8
CHICKEN WITH TOMATO SAUCE AND EGG NOODLES
My mom used to make this a lot for us, and everyone always enjoyed it. The sauce is really tangy and the meal easy to make.
Provided by Amy1234
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken on stove with a little olive oil.
- While cooking cut into 2-inch chunk sized pieces.
- Once cooked all the way through, add the tomatoes, mushrooms, and soup mix.
- Let simmer.
- Serve over cooked egg noodles with sour cream.
- Sprinkle with poppy seeds.
CHICKEN NOODLE SOUP WITH EGG NOODLES
Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!
Provided by Totally Fit & Fabulous
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
- Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
- Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 335 calories, Carbohydrate 24 g, Cholesterol 81.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 25.7 g, SaturatedFat 4.2 g, Sodium 203.2 mg, Sugar 2.8 g
CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES
All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
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.
CREAMY CHICKEN TARRAGON WITH EGG NOODLES
You can use any chicken pieces you like, we enjoy using skin-on/bone-in pieces rather than b/s chicken breasts.
Provided by 2Bleu
Categories Whole Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
- Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
- Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
- Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
- Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
- Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.
Nutrition Facts : Calories 847.7, Fat 55.8, SaturatedFat 24, Cholesterol 258.9, Sodium 461.5, Carbohydrate 44.6, Fiber 2.2, Sugar 1.7, Protein 38.5
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