Campbells Golden Chicken With Noodles Recipes

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GOLDEN NOODLES WITH CHICKEN



Golden Noodles With Chicken image

For a gluten-free version, toss the shallots in cornstarch rather than flour.

Provided by campbells

Number Of Ingredients 14

Fried Shallots
Extra-virgin olive oil
4 shallots, thinly sliced into rings
1/4 cup unbleached all-purpose flour
Soup
2 tablespoons extra virgin olive oil
2 bone-in, skin-on chicken breasts
Kosher salt and freshly ground pepper
One 2-inch piece of ginger, peeled and finely chopped, (1 tablespoon)
1/4 tsp. ground cumin
1 tsp. ground tumeric
4 cups Swanson Chicken Broth
8 ounces vermicelli rice noodles or thin spaghetti
1 cup leafy herbs, such as cilantro, dill and basil

Steps:

  • Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
  • Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
  • Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
  • Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
  • Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
  • Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.

CROCK POT GOLDEN CHICKEN AND NOODLES



Crock Pot Golden Chicken and Noodles image

This is a quick and easy crock pot recipe to put together. My children really enjoy this recipe. I adapted this from Quick Cooking.

Provided by bmcnichol

Categories     Chicken Breast

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves (1-1/2 pounds)
2 (10 3/4 ounce) cans condensed broccoli cheese soup, undiluted
2 cups milk
1 small onion, chopped
1/2 teaspoon salt (optional)
1/2 teaspoon dried basil
1/8 teaspoon pepper
hot cooked noodles

Steps:

  • Place chicken in crock pot.
  • Combine the soup, milk, onion, salt, basil and pepper and pour over chicken.
  • Cover and cook on high for 1 hour.
  • Reduce heat to low and continue to cook 5-6 hours longer or until the meat juices run clear.
  • Serve over noodles.

SLOW-COOKER GOLDEN CHICKEN PASTA



Slow-Cooker Golden Chicken Pasta image

Provided by Food Network

Categories     main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for coating the slow cooker
1 tablespoon olive oil
2 tablespoons unsalted butter
1 to 1 1/2 pounds assorted mushrooms, sliced
1 clove garlic, minced
1 cup vegetable broth
2 to 2 1/2 pounds boneless, skinless chicken breasts, cubed
Two 15-ounce cans golden mushroom soup
16 ounces chive and onion cream cheese
Two 0.7-ounce packages dry Italian dressing
Freshly ground black pepper
1 pound of your favorite pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish

Steps:

  • Turn a slow cooker to low and coat it with cooking spray.
  • Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
  • Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
  • Just before serving: Cook the pasta according to the package directions.
  • Serve the chicken with the pasta and garnish with the Parmesan and parsley.

HEARTY CHICKEN AND NOODLE CASSEROLE



Hearty Chicken and Noodle Casserole image

Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
¼ teaspoon ground black pepper
1 cup frozen mixed vegetables
2 cups cubed, cooked chicken
2 cups medium egg noodles, cooked and drained
¼ cup grated Parmesan cheese
½ cup shredded Cheddar cheese

Steps:

  • Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
  • Bake at 400 degrees F for 25 minutes or until hot. Stir.
  • Top with the Cheddar cheese.

CAMPBELL'S CREAMY MUSHROOM CHICKEN



Campbell's Creamy Mushroom Chicken image

I found this in a magazine and it is one of my son's favourites. Quick to prepare. (I had to estimate the amount of noodles.)

Provided by mums the word

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons butter (divided)
3 -4 boneless skinless chicken breasts, cut in bite size pieces
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 1/2 cups sliced mushrooms
1 small onion, diced
1 garlic clove, minced
1 (10 ounce) can condensed mushroom soup (can use reduced fat)
1/2 cup milk
4 cups hot cooked egg noodles

Steps:

  • In large skillet, melt 1 tbsp butter and brown the chicken pieces.
  • Season to taste with garlic salt and paprika. Remove from pan and keep warm.
  • Add remaining 1 tbsp butter to pan and saute onion, garlic and mushrooms until golden.
  • Add soup, milk and pepper. Bring to a boil.
  • Return chicken to the pan, reduce heat to low and simmer 5 minutes or til chicken is heated through and no longer pink inside.
  • Serve over egg noodles.

Nutrition Facts : Calories 468.4, Fat 16.8, SaturatedFat 6.5, Cholesterol 122.6, Sodium 676.4, Carbohydrate 49.6, Fiber 2.6, Sugar 3, Protein 29.4

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