CHICKEN EGGS RECIPE 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

CHICKEN EGG ROLLS RECIPE - CHINESE.FOOD.COM



Chicken Egg Rolls Recipe - Chinese.Food.com image

I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge.

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 12-14 Egg Rolls

Number Of Ingredients 8

1 teaspoon cornstarch
1 teaspoon soy sauce
1 whole boneless skinless chicken breast, chopped
peanut oil or salad oil
2 green onions, chopped
1 (14 ounce) package stir fry vegetables, finely chopped
1 teaspoon soy sauce
12 -14 egg roll wraps

Steps:

  • Stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces.
  • Heat 2 Tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes). Remove from wok.
  • Add more oil if necessary; stir-fry veggies for about 2 minutes.
  • Add remaining soy sauce to cooked chicken mixture; toss to combine.
  • Remove mixture to colander to drain and cool 15 minutes before using.
  • Egg roll filling directions:
  • Make a sealer by stirring together 1 T.flour and 2 T.water.
  • Place 1 egg roll wrapper with 1 corner facing you. (Keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.).
  • Place 3 tablespoons of filling on the center of the wrapper.
  • Fold bottom corner over filling.
  • Moisten left and right corners with the sealer.
  • Fold them to the center, over filling sealing them to the bottom corner.
  • Brush sealer onto the top corner edges.
  • Roll egg roll up away from you enclosing filling tightly.
  • Press top corner onto egg roll to seal(like an envelope); Repeat for each egg roll.
  • To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat to 375 degrees.
  • Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
  • Keep warm in a 250 degree oven until all egg rolls are fried.
  • Serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.

Nutrition Facts : Calories 117, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 14.3, SodiumContent 252.1, CarbohydrateContent 19, FiberContent 0.7, SugarContent 0.1, ProteinContent 7.8

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