CHICKEN AND FROZEN EGG NOODLES RECIPES

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TASTY CHICKEN AND EGG NOODLES RECIPE - FOOD.COM



Tasty Chicken and Egg Noodles Recipe - Food.com image

I came up with this variation based on a dish my grandmother used to make - this is a great one-dish meal that will please the whole family. Once you try it a few times, you can get creative and add some of your favorite ingredients. You can cut the cooking time by using frozen chicken patties as indicated in the recipe below. It is also delicious when made with leftover ham and cream of mushroom soup.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs any type boneless skinless chicken (for a super quick substitute, use frozen, breaded or unbreaded, chicken patties instead)
1 (12 ounce) package egg noodles
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk (use more or less according to your preferred consistency)
1 (10 ounce) package frozen green peas
1 -2 tablespoon olive oil
8 ounces canned mushrooms
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon fresh ground black pepper

Steps:

  • In a large pot, heat water to a boil.
  • In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
  • In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
  • Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
  • Cook noodles according to package then drain and rinse.
  • Add noodles to chicken mixture and serve with biscuits or rolls.

Nutrition Facts : Calories 904.5, FatContent 23.9, SaturatedFatContent 6.2, CholesterolContent 233.9, SodiumContent 1740.3, CarbohydrateContent 96.2, FiberContent 10.7, SugarContent 9.8, ProteinContent 74.5

CREAMY CHICKEN AND NOODLES – INSTANT POT RECIPES



Creamy Chicken and Noodles – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 0 minutes

Cook Time 45 minutes

Yield 6 - 8 servings

Number Of Ingredients 6

4 cups low-sodium chicken broth (warmed)
1 lb boneless skinless chicken thighs
4 tbsp butter
21 oz cream of chicken soup (2 cans 10.5 oz)
24 oz frozen egg noodles
2 tbsp chopped italian parsley and fresh cracked pepper for garnish (optional)

Steps:

  • Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred.
  • Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
  • Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).

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