Stouffers Copycat Escalloped Chicken Noodles Recipes

SCALLOPED CHICKEN WITH NOODLES

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish. Place the whole chicken (giblets removed) in a dutch oven with just enough water to cover. Bring to a boil then reduce the heat to a simmer. Cook for 1 to 1 1/2 hours or until the chicken is cooked through. Drain the liquid and reserve it for cooking the noodles. Let the chicken cool until it is easy to handle. While the chicken is cooling, cook the noodles in the reserved broth. Drain well. When the chicken is cool enough to handle, remove the skin and bones and cut the meat into chunks. Combine the cooked noodles, chicken, sour cream, soups, and onion in a bowl. Mix well. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly in the middle.

STOUFFER'S COPYCAT ESCALLOPED CHICKEN & NOODLES

Steps:

• Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
• In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saute until mushroom are beginning to brown. Add chicken. Saute all until mushrooms are browned and celery has begun to soften.
• Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.
• Slowly add chicken broth to pan, stirring constantly. Add in 1½ cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.
• Preheat a broiler.
• Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.