Gooseberrypatchcreamychickenandnoodlescrockpot Recipes

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CREAMY CHICKEN AND NOODLES



Creamy Chicken and Noodles image

Love this recipe for chicken and noodles!

Provided by OMARILYN

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package egg noodles
¼ cup butter
¼ cup chopped onion
1 tablespoon minced garlic
6 tablespoons all-purpose flour
1 cup milk
1 cup half-and-half
30 ounces chicken broth
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
1 cup sour cream
salt and ground black pepper to taste

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

GOOSEBERRY PATCH CREAMY CHICKEN AND NOODLES (CROCKPOT)



Gooseberry Patch Creamy Chicken and Noodles (Crockpot) image

Found this recipe on Pinterest. The site is Jane's recipes from Gooseberry Patch's Slow Cooker Recipes by Jane Houin She noted that she could not find frozen egg noodles and used dried ones. I also used dried egg noodles and they turned out fantastic. I used 1 1/2 (10 oz) bags of dried noodles. I used a combination of breasts and thighs when I made it. I skipped shredding the chicken as it was so tender it just fell apart as I stirred it. You can also add veggies of choice to this as it cooks.

Provided by Kerena

Categories     One Dish Meal

Time 8h5m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup butter, sliced
42 ounces chicken broth
24 ounces egg noodles, frozen

Steps:

  • Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
  • Cover & cook on low for 8 hours.
  • An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).

Nutrition Facts : Calories 1183, Fat 44.3, SaturatedFat 20.4, Cholesterol 292.4, Sodium 2425.1, Carbohydrate 134, Fiber 5.6, Sugar 5, Protein 59.6

INSTANT POT CREAMY CHICKEN AND NOODLES (WITH VEGETABLES)



Instant Pot Creamy Chicken and Noodles (with Vegetables) image

This Creamy Chicken and Noodles with Vegetables is one of our favorite casserole dishes made to work in your pressure cooker!

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 14

1 Tablespoon olive oil
1 ½ pounds chicken (cut into bite-sized pieces)
1 onion (diced)
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper (to taste)
16 ounces frozen mixed vegetables
16 ounces egg noodles
4 cups chicken broth
1 cup water
1 cup evaporated milk
1 cup shredded cheddar cheese
Chopped fresh parsley (optional topping)

Steps:

  • Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
  • Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
  • Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
  • Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
  • Press MANUAL button and set timer for 5 minutes.
  • Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
  • Press SAUTE button again.
  • Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired

Nutrition Facts : Calories 538 kcal, Carbohydrate 61 g, Protein 27 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 117 mg, Sodium 710 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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