Chicken With Noodles Gravy Recipes

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ONE DISH CHICKEN NOODLES



One Dish Chicken Noodles image

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

1 pound skinless, boneless chicken breast meat
2 (12 ounce) jars chicken gravy
1 (12 ounce) package egg noodles
3 cups frozen green peas, thawed

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

CHICKEN WITH NOODLES AND GRAVY



Chicken with Noodles and Gravy image

When this homey chicken dish comes out of the slow cooker, the golden, creamy sauce coats the noodles and the tender chicken easily comes off the bone.-Glenda Prince, Gravette, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 4 servings.

Number Of Ingredients 8

4 chicken leg quarters
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 envelopes chicken gravy mix
2 teaspoons dried celery flakes
1-3/4 teaspoons Creole seasoning
1 teaspoon dried minced onion
1/4 teaspoon pepper
3 cups uncooked egg noodles

Steps:

  • With a sharp knife, cut leg quarters at the joints if desired. Place in a 4- or 5-qt. slow cooker. Combine the soup, gravy mix and seasonings; pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender. Cook noodles according to package directions; serve with chicken and sauce.

Nutrition Facts : Calories 606 calories, Fat 29g fat (7g saturated fat), Cholesterol 141mg cholesterol, Sodium 2296mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

CHICKEN GRAVY & NOODLES



Chicken Gravy & Noodles image

Once, before payday and I had no food in the house, my small children were so hungry, that I cooked what I had and made a family favorite that even as young adults they still frequently ask for.

Provided by Midawnss2

Categories     Toddler Friendly

Time 11m

Yield 4 serving(s)

Number Of Ingredients 2

1 (32 ounce) bag egg noodles, cooked & drained
1 1/3 ounces cream of chicken soup

Steps:

  • Cook egg noodles according to package directions and drain.
  • Cook cream of chicken soup according to can directions.
  • Mix them together or serve over the top of noodles.
  • Enjoy!

Nutrition Facts : Calories 883.9, Fat 10.7, SaturatedFat 2.8, Cholesterol 192.3, Sodium 109.8, Carbohydrate 163.2, Fiber 7.5, Sugar 4.3, Protein 32.5

SMOTHERED AND COVERED CHICKEN AND GRAVY



Smothered and Covered Chicken and Gravy image

Provided by Virginia Willis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unbleached all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
1 tablespoon canola oil
4 chicken leg quarters (2 pounds)
2 onions, sliced
2 cloves garlic, very finely chopped
1 cup homemade chicken stock or reduced-fat low-sodium chicken broth, warmed
2 sprigs fresh thyme
1 bay leaf, preferably fresh

Steps:

  • Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
  • Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
  • Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

STEWED CHICKEN AND GARLIC WITH NOODLES



Stewed Chicken and Garlic with Noodles image

Cooked garlic becomes wonderfully nutty in flavor. Hence what seems to be a huge quantity in this recipe. Just a wonderful dish, this, when the stew is mixed with the noodles and baked!

Provided by Sonya Jane

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h4m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
3 pounds chicken legs and thighs on the bone, cut into large chunks
4 heads garlic, cloves separated and peeled
½ cup chopped fresh parsley
1 tablespoon dried tarragon
½ teaspoon ground cinnamon
2 bay leaves
salt and ground black pepper to taste
1 cup dry white wine
1 (16 ounce) package egg noodles
2 tablespoons melted butter
1 ounce dry bread crumbs

Steps:

  • Heat olive oil in a heavy skillet over medium-high heat. Place chicken pieces in the hot oil. Add garlic cloves, parsley, tarragon, cinnamon, bay leaves, salt, and pepper. Pour in wine and bring to a simmer. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is tender, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish or casserole.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles and bring back to a boil. Cook until tender but slightly firm, about 5 minutes. Drain well.
  • Stir noodles into chicken in the skillet. Transfer chicken and noodles to prepared baking dish. Mix melted butter and breadcrumbs together and sprinkle on top.
  • Bake in preheated oven until chicken and noodles are tender, about 30 minutes.

Nutrition Facts : Calories 1242.8 calories, Carbohydrate 106.4 g, Cholesterol 300.9 mg, Fat 51.1 g, Fiber 5.7 g, Protein 76.1 g, SaturatedFat 14.7 g, Sodium 339.4 mg, Sugar 3.8 g

CHICKEN & NOODLES



Chicken & Noodles image

Try this simple yet delicious Chicken and Noodles recipe from My Food and Family. Use leftover egg noodles to make this fast and easy chicken dish.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 2 servings

Number Of Ingredients 5

1 cup frozen peas and carrots
1/2 cup HEINZ HomeStyle Classic Chicken Gravy
dash dried thyme leaves
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1-1/2 cups cooked egg noodles

Steps:

  • Cook vegetables, gravy and thyme in skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
  • Add chicken and noodles; cook on medium-low heat 2 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g

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