Golden Chicken With Noodles From Birds Eye Recipes

GOLDEN CHICKEN WITH NOODLES FROM BIRDS EYE®

Steps:

• Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
• Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
• Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.

GOLDEN CHICKEN AND NOODLES

Steps:

• Cut chicken pieces in half; place in a 5-qt. slow cooker. Combine the soup, milk, onion, salt if desired, basil and pepper; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5-6 hours longer or until chicken is tender. Serve over noodles.

GOLDEN NOODLES WITH CHICKEN

Steps:

• Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
• Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
• Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
• Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
• Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
• Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.

EILEEN'S GOLDEN CHICKEN NOODLE CASSEROLE

Steps:

• Heat oil in large skillet. Sauté chicken for 3 - 4 minutes at medium-high heat.
• Add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
• Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
• Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
• * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with ½ cup (¼ cup milk & ¼ cup water) mixture adding more if needed.
• * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
• * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it's place.
• * If using fresh mushrooms slice (or quarter) them and add when onion is sautéing.