CHICKEN DOODLE RECIPES
CHICKEN DOODLES RECIPE - FOOD.COM
This is a recipe that my ex sister-in-law and I concocted many years ago. Her family lived in the middle of nowhere, and her & I were left to make our men dinner with what we could find in the fridge and pantry, and this is it. I actually submitted this recipe in a Pillsbury contest and got noted for it (I've since seen several variations on the web). These were named by my 5 year old step-son. He asked what they were called and I told him that they didn't have a name, so he took it upon himself to name them "Chicken Doodles". Twenty+ years and 4 grand-kids later, that is what we still call them. I hope you enjoy them. *Note: I'm guessing at the ingredient amounts of cheese, also for how much of the meat & cheese go into each roll, so use your own judgement. Sorry, I make them by memory and repetition only. P.S. If you can figure out a way to make them "less soggy", please post a note for review of your alterations. Thank you, and enjoy!
Total Time 37 minutes
Prep Time 15 minutes
Cook Time 22 minutes
Yield 8 crescents
Number Of Ingredients 5
Steps:
- Thoroughly drain the canned chicken and empty into a medium size bowl and fluff up (break apart) the chunks with a fork (you will not use it all 'inside' the rolls, but it will be used).
- Unroll chilled crescents and stretch them a bit (to make them wider) on a large cutting board.
- Preheat oven to 375*F.
- Place a large pinch of chicken (maybe a heaping tablespoon) onto the wide end of each crescent. Add a pinch (maybe 2 teaspoons) of the shredded cheese on top of the meat (See *Note in the intro). Try and fold the points of the wide end in a tad to secure the filling. (This never works for me, but I thought I would suggest it. No worries, what ever falls out while rolling them will get used anyway). Begin to roll up the crescent as you normally would, trying your hardest to keep the filling in them.
- Once rolled, pinch the ends a bit to try and hold everything inches With the ending point underneath, bend rolls into the infamous crescent shape and place each crescent roll into a 9x13x2 non-stick cake pan.
- What ever chicken and cheese that fell out and remains on your cutting board, add it to the bowl with the left-over chicken. Empty the Cream of Chicken soup into the same bowl and add the milk. Mix thoroughly with a fork.
- Spread a small amount of the soup mixture into bottom of baking dish, then around the rolls and lightly spoon a small amount over the top of the rolls. Place a pinch of cheese (maybe a tablespoon) over the top of each roll (and sprinkle a bit in between the rolls over the sauce). Bake for approx 20-25 minutes (times may vary). When risen, golden brown and bubbly, they're done.
- Enjoy!
Nutrition Facts : Calories 293.9, FatContent 13.8, SaturatedFatContent 5.9, CholesterolContent 58.5, SodiumContent 616.5, CarbohydrateContent 23.5, FiberContent 1.3, SugarContent 1.6, ProteinContent 18.1
BEST LEMON BUTTER CHICKEN ZOODLES RECIPE - HOW TO MAKE ...
Lemon Butter Chicken Zoodles are low-carb, nestled with delicious seared chicken and baby spinach, tossed in a garlicky, buttery, Parmesan sauce, and ready in under 30 minutes!
Provided by DELISH.COM
Categories low-carb low sugar nut-free 30-minute meals easy chicken weeknight meals dinner main dish poultry
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and cook, flipping halfway through, until golden and cooked through, about 6 minutes per side. Remove to a plate and let rest 10 minutes before slicing. Return skillet to medium heat and add butter and garlic. Cook, stirring, until garlic is fragrant, about 2 minutes. Pour in lemon juice and add lemon slices. Stir in zoodles, spinach, Parmesan, and red pepper flakes. Cook, stirring until zoodles just start to soften, then season with salt and pepper. Return sliced chicken to skillet and toss to combine. Top with more Parmesan and red pepper flakes before serving.
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TASTY CHICKEN NOODLES RECIPE | BBC GOOD FOOD
This recipe is easily doubled to serve four if you have plenty of leftover chicken; if you have less, bump up the protein with a handful of cashews
From bbcgoodfood.com
Total Time 23 minutes
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- Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
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- In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
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BEST LEMON BUTTER CHICKEN ZOODLES RECIPE - HOW TO MAKE ...
Lemon Butter Chicken Zoodles are low-carb, nestled with delicious seared chicken and baby spinach, tossed in a garlicky, buttery, Parmesan sauce, and ready in under 30 minutes!
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Total Time 1 hours 10 minutes
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Reviews 4.1
Total Time 1 hours 10 minutes
Category low-carb, low sugar, nut-free, 30-minute meals, easy chicken, weeknight meals, dinner, main dish, poultry
Cuisine American
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and cook, flipping halfway through, until golden and cooked through, about 6 minutes per side. Remove to a plate and let rest 10 minutes before slicing. Return skillet to medium heat and add butter and garlic. Cook, stirring, until garlic is fragrant, about 2 minutes. Pour in lemon juice and add lemon slices. Stir in zoodles, spinach, Parmesan, and red pepper flakes. Cook, stirring until zoodles just start to soften, then season with salt and pepper. Return sliced chicken to skillet and toss to combine. Top with more Parmesan and red pepper flakes before serving.
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TASTY CHICKEN NOODLES RECIPE | BBC GOOD FOOD
This recipe is easily doubled to serve four if you have plenty of leftover chicken; if you have less, bump up the protein with a handful of cashews
From bbcgoodfood.com
Total Time 23 minutes
Category Dinner, Lunch, Main course, Snack, Supper
Cuisine Chinese
Calories 588 calories per serving
From bbcgoodfood.com
Total Time 23 minutes
Category Dinner, Lunch, Main course, Snack, Supper
Cuisine Chinese
Calories 588 calories per serving
- Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.
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