Creamy Chicken Ramen Noodles Discontinued Recipes
CREAMY CHEESY CHICKEN RAMEN
Creamy Cheesy Chicken Ramen is so rich, delicious, and crammed full of flavor that you may never eat ramen plain again.
Provided by Dorm Room Cook Staff
Categories Main Dish
Time 6m
Number Of Ingredients 6
Steps:
- Add the ramen noodles to your ramen noodle cooker and fill with water (if you don't have one, cook them the usual way you do) and the spice packet.
- Cook for 2 minutes then add the cream of chicken soup and cheddar cheese and stir well.
- Cook for 1 minute.
- Add chicken and pepper and cook for 1 minute.
Nutrition Facts : Calories 657 kcal, Carbohydrate 59 g, Protein 39 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 94 mg, Sodium 2424 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CREAMY RAMEN NOODLES
A really special friend shared this recipe with me several years ago. It was his trick for dressing up those inexpensive noodles for his kids, and I think it is very good. This is great on its own as a quick meal, but can be an easy side for many dishes. We prefer the chicken or beef flavored noodles for this.
Provided by Ms B.
Categories Low Protein
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Bring water to boil in a small sauce pan.
- Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
- Drain away water. Return noodles to sauce pan.
- Add butter, milk and contents of seasoning packet.
- If your tastes desire, you may not use all of the seasoning packet.
- Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce.
- Serve.
Nutrition Facts : Calories 306.7, Fat 19.3, SaturatedFat 11.2, Cholesterol 34.8, Sodium 989.2, Carbohydrate 28.4, Fiber 1, Sugar 0.7, Protein 5.6
CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
- Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
- Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
- Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
- Enjoy!
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