Creamy Chicken And Vegetables Serve Over Egg Noodles Recipes

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CREAMY CHICKEN AND NOODLES



Creamy Chicken and Noodles image

Creamy Chicken and Noodles is the perfect comfort food dinner. Thick egg noodles and shredded chicken are mixed in a cream sauce that is flavored with spices and herbs. You can even add mixed veggies for a more well-rounded dinner entree.

Provided by Susie Weinrich

Categories     Dinner

Number Of Ingredients 8

12 oz package frozen egg noodles ((Reames Homestyle Frozen Egg Noodles, or brand similar) )
2 tbsp butter
3 cups cooked chicken, shredded or chopped (rotisserie chicken is great in this recipe!)
0.7 oz packet Italian Dressing & Recipe Mix ( dry seasoning packet, see photo in notes)
2 cups heavy whipping cream
1 cup shredded parmesan cheese
Additional salt and pepper to taste
1 cup frozen mixed veggies (thawed)

Steps:

  • Cook the frozen egg noodles according to package instructions. Drain.
  • In a large non-stick skillet, over medium heat, melt the butter and then add the noodles to the pan. Stir to coat the noodles with the butter.
  • Add the shredded cooked chicken, Italian Season Packet, 2 cups of cream, and 1 cup shredded parmesan. Lightly simmer over medium/medium-low heat for about 10 minutes, until the cream thickens.
  • At this point you can serve the creamy chicken and noodles as is, or you can stir in the thawed mixed veggies. If you add the veggies, taste the dish for additional seasoning (salt and pepper).
  • Serve immediately. This dish is best served right away and not made ahead.

Nutrition Facts : ServingSize 1 serving, Calories 1070 kcal, Carbohydrate 67 g, Protein 56 g, Fat 64 g, SaturatedFat 37 g, TransFat 1 g, Cholesterol 356 mg, Sodium 1111 mg, Fiber 3 g, Sugar 2 g

CREAMY CHICKEN WITH VEGETABLES AND NOODLES



Creamy Chicken With Vegetables and Noodles image

This creamy chicken dish is so comforting on a cold night. It is the perfect winter dish. Would be nice to serve at a Christmas buffet. Also, a great one-dish meal....Always feel free to adjust ingrediants to your personal taste.

Provided by neona503

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
6 boneless skinless chicken thighs
1 tablespoon butter
1 small yellow onion, chopped
3 carrots, chopped
2 celery ribs, chopped
6 mushrooms, chopped
2 cups chicken broth
1 1/2 cups whipping cream
2 tablespoons flour
1/2 cup frozen peas
1/2 cup frozen corn
1 tablespoon sour cream
2 tablespoons dry sherry
1 -1 1/2 cup egg noodles (thick, home-made style work best!)
1 tablespoon parsley
thyme, to taste
poultry seasoning, to taste
salt and pepper, to taste

Steps:

  • heat olive oil in a non-stick skillet and add chicken thighs.
  • brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
  • in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
  • add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
  • add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
  • take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
  • dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
  • add sour cream, peas and corn.
  • spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
  • add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
  • note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.

CHICKEN WITH A CREAMY VEGETABLE SAUCE



Chicken With a Creamy Vegetable Sauce image

This is a really good main dish and it is easy too. Serve over egg noodles or rice and your meal is complete. Feel free to add the spices you like.

Provided by PickyEatersRUs

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless chicken breasts
1 medium bell pepper (cut into thin strips)
1 1/2 cups sliced button mushrooms
1 cup carrot (matchstick sliced)
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
1 teaspoon paprika
1 tomatoes (seeded and chopped)

Steps:

  • Heat a frying pan over medium heat and spray with nonstick spray.
  • Add chicken and cook 6 minute.
  • Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
  • Remove all from pan and add sauce.
  • For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
  • Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
  • Add the tomato and cook for 2 more minute.
  • Serve over noodles or rice.

Nutrition Facts : Calories 360.2, Fat 21, SaturatedFat 7.3, Cholesterol 102.7, Sodium 449.6, Carbohydrate 9, Fiber 1.4, Sugar 3, Protein 33.1

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

CREAMED CHICKEN AND VEGETABLES



Creamed Chicken and Vegetables image

Provided by Linda Woods

Categories     Chicken     Vegetable     Brunch     Kid-Friendly     Dinner     Summer     Bon Appétit     Oregon     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), halved lengthwise, sliced crosswise
2 large carrots, peeled, sliced
2 medium russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
2 1/2 teaspoons chopped fresh rosemary or 1 3/4 teaspoons dried
2 large garlic cloves, chopped
1 3/4 cups (or more) canned low-salt chicken broth
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup whipping cream
3 cups diced cooked chicken

Steps:

  • Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
  • Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.

CREAMY CHICKEN AND NOODLES



Creamy Chicken and Noodles image

Love this recipe for chicken and noodles!

Provided by OMARILYN

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package egg noodles
¼ cup butter
¼ cup chopped onion
1 tablespoon minced garlic
6 tablespoons all-purpose flour
1 cup milk
1 cup half-and-half
30 ounces chicken broth
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
1 cup sour cream
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
  • Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
  • Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g

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