CREAMY CHICKEN WITH NOODLES
From Woodridge, New York, Donna Akerley explains, "One night I had a few chicken breasts thawed and a limited amount of time. I started tossing things together and was pleasantly surprised by this comforting combination. My family was thrilled and dinner was served in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm. , In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley. , Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.
Nutrition Facts : Calories 374 calories, Fat 17g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 976mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g 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
SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA
This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
- Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
- Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g
CREAMY CHICKEN AND NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
- Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.
CREAMY CHICKEN AND NOODLES
This is a crockpot recipe I got from a friend. Doesn't take a whole lot of time to prepare, and you can put it in the pot and leave it.
Provided by Midwest Mama
Categories Chicken Breast
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a crockpot, mix together soups, lemon juice, water, mustard, garlic powder, and pepper.
- Add carrot slices, and stir mixture well.
- Slice chicken breasts lengthwise, and add to mixture in crockpot.
- Stir well, being sure the chicken is coated.
- Cook on low 7 to 8 hours.
- Cook noodles according to package directions.
- Serve chicken and mixture over noodles, and sprinkle with parsley.
Nutrition Facts : Calories 464.1, Fat 11.9, SaturatedFat 3, Cholesterol 87.8, Sodium 1092.3, Carbohydrate 63.8, Fiber 5.5, Sugar 8.2, Protein 26
CREAMY CROCK POT CHICKEN WITH NOODLES
This is a lifesaver when I've been on my feet all day. It requires very little standing over the stove and makes a great meal.
Provided by JelsMom
Categories Chicken Breast
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim any visible fat from chicken and cut each breast into thirds.
- In medium bowl, season chicken with lemon juice, pepper, celery salt and paprika, then place in crock-pot.
- In large bowl, mix soups with wine, thenp our over chicken.
- Sprinkle w/parmesan cheese.
- Cover and cook on on high 4 to 5 hours.
- Serve over noodles.
Nutrition Facts : Calories 602, Fat 13.6, SaturatedFat 3.5, Cholesterol 149.8, Sodium 1184.1, Carbohydrate 73.7, Fiber 3.8, Sugar 4.1, Protein 42.3
CREAMY SKILLET CHICKEN AND NOODLES
Make and share this Creamy Skillet Chicken and Noodles recipe from Food.com.
Provided by Lady-Jay Gray
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray 12-inch skillet or Dutch oven with nonstick cooking spray.
- Add chicken and onion, cooking and stiring over medium heat for 4 to 6 minutes. Chicken should be browned and onion tendered.
- Add all remaining ingredients, except parsely, and mix well.
- Bring mixture to a boil.
- Reduce heat, cover and simmer for 15 to 18 minutes, or until vegetables and noodles are tender.
- Sprinkle with parsely if desired.
CREAMY CHICKEN AND NOODLES
The most labor-intensive part of this recipe is boiling a chicken and pulling the meat off the bone--a real no-brainer.
Provided by Janet Knowles
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove the neck/gibblet package from the chicken. Rinse the chicken under cold water.
- for 2 minutes then place in a large pot of hot water. Bring the water to a boil, cover the pot and boil the chicken until the leg joints become loose and the meat will pull easily from the bones (about 45 minutes).
- Remove the chicken from the pot (don't pour out the water!)and let it cool so you dont burn your fingers removing the meat from the bone.
- In the same pot you used to cook the chicken, skim off the fat (you can save it for other recipes). Keep about 3 cups of broth in the pot. If there isn't enough, add water to make at least 3 cups.
- Add the bouillon cube, stir to dissolve.
- Heat the broth to boiling and put in the noodles. Cook till soft. Turn the heat down to low/ simmer. Do not drain.
- Stir in the soup and cream cheese. Allow to continue to simmer on very low heat.
- De-bone the chicken and add to the noodles.
- Season with salt and pepper as desired.
Nutrition Facts : Calories 851.2, Fat 58.8, SaturatedFat 23.4, Cholesterol 263.3, Sodium 797.5, Carbohydrate 26.3, Fiber 1, Sugar 0.9, Protein 52.1
CREAMY CHICKEN WITH VEGETABLES AND NOODLES
This creamy chicken dish is so comforting on a cold night. It is the perfect winter dish. Would be nice to serve at a Christmas buffet. Also, a great one-dish meal....Always feel free to adjust ingrediants to your personal taste.
Provided by neona503
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
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.
FAMILY-STYLE CREAMY CHICKEN AND NOODLES
Make and share this Family-Style Creamy Chicken and Noodles recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, omitting salt.
- Drain; set aside.
- Meanwhile, bring water to a boil in Dutch oven 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 until well-blended.
- Add chicken pieces and pasta; toss to blend.
- Sprinkle with parsley, if desired.
Nutrition Facts : Calories 153.1, Fat 1.5, SaturatedFat 0.4, Cholesterol 65.8, Sodium 386.2, Carbohydrate 6.7, Fiber 1.2, Sugar 2.9, Protein 26.9
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