Creamychickenandnoodles Recipes

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CREAMY CHICKEN AND NOODLES



Creamy Chicken and Noodles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons butter
2 tablespoons EVOO
12 ounces white mushrooms, sliced
2 tablespoons fresh thyme, finely chopped
2 leeks, thinly sliced
1 small carrot, finely chopped
1 small rib celery, finely chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 to 2 cups homemade or store-bought chicken stock
1/2 cup heavy cream
A few grates nutmeg
2 to 3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed
1/2 pound extra-wide egg noodles
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill or tarragon

Steps:

  • Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
  • Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

CREAMY CHICKEN AND NOODLES



Creamy Chicken and Noodles image

This is a crockpot recipe I got from a friend. Doesn't take a whole lot of time to prepare, and you can put it in the pot and leave it.

Provided by Midwest Mama

Categories     Chicken Breast

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts (about 1 pound)
4 cups carrots (thinly sliced)
8 ounces wide egg noodles
2 tablespoons parsley (fresh is best, but can use dried)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1/4 cup lemon juice
1/2 cup water
1 tablespoon Dijon mustard
1 1/2 teaspoons garlic powder
1 teaspoon pepper

Steps:

  • In a crockpot, mix together soups, lemon juice, water, mustard, garlic powder, and pepper.
  • Add carrot slices, and stir mixture well.
  • Slice chicken breasts lengthwise, and add to mixture in crockpot.
  • Stir well, being sure the chicken is coated.
  • Cook on low 7 to 8 hours.
  • Cook noodles according to package directions.
  • Serve chicken and mixture over noodles, and sprinkle with parsley.

Nutrition Facts : Calories 464.1, Fat 11.9, SaturatedFat 3, Cholesterol 87.8, Sodium 1092.3, Carbohydrate 63.8, Fiber 5.5, Sugar 8.2, Protein 26

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