Pantry Quick Chicken And Noodles Recipes

EASY CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 425°F.
• Cook egg noodles al dente (firm) according to package directions. Drain well.
• Combine egg noodles, chicken, soup, milk, and vegetables in 2qt casserole dish. Top with cheese if using.
• Combine topping ingredients in a small bowl and sprinkle over the casserole.
• Bake 20 minutes or until bubbly. Broil 1 minute to brown topping if needed.

CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Mix chicken, cornstarch and oil in a bowl.
• Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
• Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
• Heat oil in a wok or large skillet over high heat.
• Add garlic and onion, cook for 30 seconds.
• Add chicken, cook for 1 minute until it changes colour from pink to white.
• Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
• Add mushrooms, cook for 30 seconds.
• Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
• Garnish with sesame seeds and green onions then serve immediately.

EASY ONE POT CHICKEN AND NOODLES

Steps:

• In a Dutch oven or pot, sauté the onion in the butter for 4-5 minutes over medium heat.
• Stir in the garlic and cook for 30 seconds.
• Add in the chicken broth, heavy cream, and cream of mushroom soup. Stir until combined and increase the heat to high.
• Once it's boiling, add in the egg noodles. Cook for 10 minutes, uncovered, stirring fairly often. Turn the heat down (to medium or even medium-low) to maintain a rapid simmer (not a furious boil). You don't want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.
• Stir in the chicken and let it warm through, then season with salt & pepper as needed and top with fresh parsley if using. Serve immediately.

QUICK CHICKEN AND NOODLES RECIPE

Steps:

• Heat oil in a saucepan or Dutch oven.
• Add onion and garlic. Saute until tender.
• Add broth, allow about one cup of broth per serving.
• Bring to a boil. Add about ¼ cup chopped carrots per serving and about 1 Tbsp chopped celery per serving, or desired amount.
• Reduce heat and simmer until vegetables are almost tender, about 5minutes.
• Add noodles, about one cup of uncooked noodles per serving or desired amount and about ¼ tsp dried basil per serving. Add peas and green beans.
• Gently boil until noodles are almost tender.
• At this point, add chopped chicken, about ⅓ cup per serving. OR remove some of the noodle mixture to another saucepan. Add vegetarian chicken product for a vegetarian version.
• Warm through.
• Stir a little cornstarch into some cold water. Add to the bubbling pot and stir to thicken.
• Reduce heat to medium-low. Gently stir in desired amount of sour cream. Add salt and pepper to taste.
• Serve in soup or pasta bowls.

PANTRY QUICK CHICKEN AND NOODLES

Steps:

• Chop celery, carrots and slice scallions.
• Put vegetables in the soup pot adding just enough chicken broth to cover.
• Simmer over low heat, about 15 minutes.
• Pour the rest of the broth into the pot, along with garlic, chicken base, butter, salt, pepper, and parsley.
• Bring to a boil.
• Add chicken and noodles and cook until done (following the directions for the type of noodles or pasta you're using).

QUICK CHICKEN NOODLES

Steps:

• Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
• Throw in the garlic and pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.

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.