CHICKEN EGG NOODLE RECIPES
CHICKEN & EGG NOODLE CASSEROLE RECIPE: HOW TO MAKE IT
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 446 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 820mg sodium, CarbohydrateContent 37g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 23g protein.
CHICKEN NOODLE RECIPES | BBC GOOD FOOD
Discover our delicious chicken noodle recipes, including noodle soups and salads, pad Thai, Singapore-style noodles and chicken chow mein.
Provided by Good Food team
Number Of Ingredients 1
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My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
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From recipes.instantpot.com
Reviews 5
Cuisine American
From recipes.instantpot.com
Reviews 5
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- Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
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- Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
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From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
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From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving
- Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
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- Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
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- Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
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- While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
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Category Main course, Soup, Supper
Calories 297 calories per serving
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This Asian-inspired noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day
From bbcgoodfood.com
Total Time 35 minutes
Category Main course, Soup, Supper
Calories 297 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Main course, Soup, Supper
Calories 297 calories per serving
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