One Pot Garden Chicken Noodles Recipes

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ONE-POT GARDEN CHICKEN AND NOODLES RECIPE - (4.6/5)



One-Pot Garden Chicken and Noodles Recipe - (4.6/5) image

Provided by á-9003

Number Of Ingredients 9

2 Tbsps butter or margarine
3/4 pound boneless, skinless chicken breast, cut into 3/4 inch pieces 1/3 cup onion, finely chopped
1 can (14 1/2 oz) chicken broth 1/2 package
(12 oz) WIDE EGG NOODLES, uncooked 1 package
(10 oz) frozen peas and carrots
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
3/4 cup milk
3/4 cup grated Parmesan cheese, divided 1 jar
4 oz) chopped pimiento, drained, (optional)

Steps:

  • In heavy 5-quart saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink. Add chicken broth; heat to boiling. Stir in uncooked pasta and peas and carrots, stirring to coat evenly with liquid. Heat to boiling; reduce heat. Cover; simmer on medium heat 8 minutes, stirring occasionally, or until most liquid is absorbed. Meanwhile, in a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture. Simmer until heated through. Serve sprinkled with remaining cheese.

ONE-POT GARDEN CHICKEN & NOODLES



ONE-POT GARDEN CHICKEN & NOODLES image

Another recipe posted in the Indianapolis Star, this is very simple and filling and flavorful for the whole family. Photo: www.123rf.com

Provided by Ellen Bales @Starwriter

Categories     Chicken

Number Of Ingredients 12

2 tablespoon(s) butter
3/4 pound(s) chicken breast halves, skinless and boneless, cut into 3/4-inch pieces
1/3 cup(s) onion, finely chopped
1 can(s) (14 1/2 oz.) chicken broth
1/2 package(s) (6 oz.) broad egg noodles, uncooked
1 package(s) (10 oz.) frozen peas and carrots
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 can(s) (10 3/4 oz.) condensed cream of chicken soup
3/4 cup(s) milk
3/4 cup(s) grated parmesan cheese, divided
1 jar(s) (4 oz.) chopped pimiento, drained

Steps:

  • In a large heavy saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink.
  • Add chicken broth; heat to boiling. Stir in uncooked pasta, peas and carrots, salt and pepper, stirring to coat evenly with liquid. Heat to boiling; reduce heat.
  • Cover and simmer on medium heat for 8 to 10 minutes, stirring occasionally, or until most liquid is absorbed.
  • In a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture. Simmer until heated through.
  • Serve hot, sprinkled with remaining Parmesan cheese.

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