Creamy Chicken Vegetables Noodles Recipes

CREAMY CHICKEN, VEGETABLES & NOODLES

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.
• Microwave VELVEETA and milk in small microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.

CREAMY CHICKEN AND NOODLES

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.

CREAMY CHICKEN WITH VEGETABLES AND NOODLES

Steps:

• heat olive oil in a non-stick skillet and add chicken thighs.
• brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
• in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
• add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
• add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
• take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
• dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
• add sour cream, peas and corn.
• spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
• add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
• note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.

CREAMY CHICKEN, VEGETABLES & NOODLES

Steps:

• Cook pasta as directed on package.
• Cook chicken in dressing in large non-stick skillet on medium-high heat 5--7 minutes or until chicken is cooked through; stirring occasionally.
• Add veggies; stir.
• Reduce heat to medium and cover pan.
• Cook 5 minutes or until veggies are crisp tender; stirring occasionally.
• Place Velveeta in a small microwavable bowl.
• Add milk to cheese.
• Microwave on HIGH 2-3 minutes or until cheese is melted and mixture is well blended; stirring after 1-1/2 minutes.
• Add cheese to chicken mixture; mix lightly.
• Serve over the pasta.

CREAMY CHICKEN THIGHS & NOODLES

Steps:

• Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or until chicken is tender. Serve with noodles.

INSTANT POT CREAMY CHICKEN AND NOODLES (WITH VEGETABLES)

Steps:

• Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
• Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
• Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
• Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
• Press MANUAL button and set timer for 5 minutes.
• Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
• Press SAUTE button again.
• Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired

CREAMY CHICKEN AND VEGETABLES

Steps:

• In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.