Easy Creamy Chicken And Noodles Recipes

CREAMY CHICKEN AND NOODLES

Steps:

• Cook the frozen egg noodles according to package instructions. Drain.
• In a large non-stick skillet, over medium heat, melt the butter and then add the noodles to the pan. Stir to coat the noodles with the butter.
• Add the shredded cooked chicken, Italian Season Packet, 2 cups of cream, and 1 cup shredded parmesan. Lightly simmer over medium/medium-low heat for about 10 minutes, until the cream thickens.
• At this point you can serve the creamy chicken and noodles as is, or you can stir in the thawed mixed veggies. If you add the veggies, taste the dish for additional seasoning (salt and pepper).
• Serve immediately. This dish is best served right away and not made ahead.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

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.

CREAMY CHICKEN NOODLE BAKE

Steps:

• Cook noodles according to package directions. , Meanwhile, preheat oven to 350°. In a Dutch oven, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in chicken, gravy and pimientos., Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13x9-in. baking dish. , Cover and bake 30-35 minutes or until bubbly. Combine cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, 10 minutes longer or until golden brown. Let stand 10 minutes before serving.

CREAMY CHICKEN AND VEGETABLES WITH NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
• Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

EASY CHICKEN AND NOODLES

Steps:

• In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.

EASY CREAMY CHICKEN & NOODLE BAKE

Steps:

• Heat oven to 400 degrees.
• In microwave-safe bowl, stir together water, milk, butter, bouillon, and parsley. Microwave at high 4 minutes or until butter melts.
• In 11X7 inch baking dish, spread uncooked noodles; pour hot liquid over noodles, stirring to coat thoroughly. Stir in chicken and vegetables; spread noodle mixture evenly in dish.
• Cover with foil. Bake 25 minutes, stirring half-way through baking time.
• Stir in cheese. Let stand 5 minutes to thicken.

CREAMY SKILLET CHICKEN AND NOODLES

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.