Creamy Chicken Ramen Noodles For 2 Recipes

CHICKEN RAMEN NOODLE DUMP DINNER

Steps:

• Preheat the oven to 400 degrees F.
• Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
• Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

CREAMY CHICKEN RAMEN NOODLES FOR 2

Steps:

• Bring water to boil in small saucepan.
• Add dry noodles and flavor packet (optional) and cook until tender.
• Drain noodles.
• Meanwhile, in a large saucepan, Add ingredients butter to broccoli.
• Heat on low until combined and chicken and broccoli are heated through.
• Add noodles and stir together until noodles are coated.
• Season with salt and pepper if seasoning packet is not used.

CREAMY CHICKEN AND NOODLES FOR 2

Steps:

• Cook pasta according to package directions, omitting salt. Drain; set aside.
• Meanwhile, bring water to a boil in Dutch over over high heat. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken. Cut into 1/2 inch pieces; set aside.
• Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf. Whisk in soup and buttermilk. Stir in chicken and pasta.
• Sprinkle with parsley, if desired.

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

Steps:

• Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
• Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
• Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
• Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
• Enjoy!