Creamy Chicken And Vegetables With Noodles Recipes

CREAMY CHICKEN AND VEGETABLES | SERVE OVER EGG NOODLES

Steps:

• Heat the olive oil in a large skillet over medium-high heat.
• Add the onions and cook for 3 to 4 minutes.
• Add the garlic and all of the seasonings. Cook for another minute or until fragrant.
• Add the mixed vegetables, chicken, and the broth, reserving 1/2 cup.
• Bring the sauce to a simmer and cook over medium heat for five minutes.
• While the sauce is simmering, add the flour and reserved broth to a small bowl and whisk until smooth.
• Pour the flour/broth mixture into the pan and stir. Simmer for 3 to 4 minutes to thicken, stirring frequently.
• Turn the heat down to low, stir in the hot sauce and sprinkle in the Parmesan cheese, 1 tablespoon at a time. Completely work the Parmesan cheese in before adding more. Adding all of the Parmesan at once may result in it getting "gummy" and clumping up rather than melting into the sauce.
• Taste and adjust the salt, pepper, and hot sauce to your liking.
• You can either serve the sauce over the egg noodles or mix it all together.
• Garnish with minced Italian parsley, if desired.

CREAMY CHICKEN AND NOODLES

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

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.

HEARTY CHICKEN AND NOODLE CASSEROLE

Steps:

• Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
• Bake at 400 degrees F for 25 minutes or until hot. Stir.
• Top with the Cheddar cheese.

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, 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 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.

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.

CREAMY CHICKEN AND VEGETABLES WITH NOODLES

Steps:

• 1. Cook noodles as directed on package. While noodles are cooking, spray 12-inch nonstick skillet with cooking spray heat over medium heat. Cook vegetables and onions in skillet about 4 minutes, stirring frequently, until vegetables are crisp-tender.2. Stir cream cheese and milk into vegetable mixture until blended. Stir in chicken, garlic salt and pepper heat through.3. Drain noodles. Stir noodles into cheese sauce mixture heat through. Sprinkle with parsley.wing it!Using chicken breast in this colorful meal-in-a-skillet helps keep it lower in fat and calories than if you made it with dark meat.1 SERVING: Calories 460 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 110mg Sodium 560mg Carbohydrate 67g (Dietary Fiber 7g) Protein 37g * % DAILY VALUE: Vitamin A 98% Vitamin C 6% Calcium 26% Iron 26% * DIET EXCHANGES: 4 Starch, 1 Vegetable, 3 Very Lean Meat * CARBOHYDRATE CHOICES: 4 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.