Last Minute Cheddar Chicken And Noodles Recipes

LAST MINUTE CHEDDAR CHICKEN AND NOODLES

Last Minute Cheddar Chicken and Noodles image

This one was clipped from the back of the bag of Skinner Egg Noodles. It's good for an easy, one-pan meal the whole family will enjoy. Prep time includes chopping the chicken.

Provided by scrappyhare

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
3/4 lb boneless skinless chicken breast, cut into 1 inch chunks
1/2 teaspoon garlic powder
1 (14 1/2 ounce) can chicken broth
4 1/2 cups egg noodles, uncooked (6oz.)
16 ounces favorite frozen mixed vegetables
2 cups shredded cheddar cheese

Steps:

In 5-quart saucepan over medium heat, heat oil.
Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally.
Add broth; heat to boiling.
Add uncooked noodles and frozen vegetables, stirring to coat noodles with liquid.
Heat to boiling; reduce heat.
Cover; simmer 10 minutes or until noodles are tender, stirring every 2 minutes.
Remove from heat, stir in cheese until melted.

Nutrition Facts : Calories 617.9, Fat 27.5, SaturatedFat 13.6, Cholesterol 149.7, Sodium 855.9, Carbohydrate 48.7, Fiber 6.4, Sugar 1.4, Protein 44.6

LAST MINUTE CHICKEN DINNER

Last Minute Chicken Dinner image

This is great for those crazy days when you lose track of time. It's a wonderful, one pot meal in under 30 minutes.

Provided by HILROY

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
4 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
1 onion, chopped
¼ teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon dried basil
⅓ cup grated Parmesan cheese

Steps:

Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 58.2 g, Cholesterol 81.8 mg, Fat 16.3 g, Fiber 8.5 g, Protein 39.6 g, SaturatedFat 4.6 g, Sodium 765.7 mg, Sugar 4.8 g

ONE POT CHEESY CHICKEN AND NOODLES

One Pot Cheesy Chicken and Noodles image

I found this recipe several years ago in a magazine alongside an ad for either soup or noodles. It sounded good, I tried it, my kids LOVED it and now I cook it for dinner about every other week. It's super-fast and very yummy!

Provided by St. Louie Suzie

Categories Stew

Time 25m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups water
1 tablespoon chicken bouillon granule
8 ounces wide egg noodles
1 cup frozen peas and carrot
1/3 cup chopped onion
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup milk
10 ounces cooked chicken (canned is fine)
1/4 teaspoon ground black pepper

Steps:

Bring water and bouillon to a boil in a large saucepan.
Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally.
Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.
Add soup, cheese and milk, mix well.
Stir in chicken and pepper, heat through.

Nutrition Facts : Calories 562.1, Fat 22.5, SaturatedFat 9.7, Cholesterol 135.2, Sodium 1167.8, Carbohydrate 52.9, Fiber 3.3, Sugar 3.1, Protein 36.6

CHICKEN & CHEESE NOODLE BAKE

Chicken & Cheese Noodle Bake image

This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. -Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 15

Ingredients

1 package (16 ounces) spaghetti, broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper., Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing covered time to 40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 509 calories, Fat 24g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 691mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.

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