Best Creamy Chicken Vegetables Noodles Recipes

CREAMY CHICKEN AND VEGETABLES WITH NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
• Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

CREAMY CHICKEN WITH VEGETABLES AND NOODLES

Steps:

• heat olive oil in a non-stick skillet and add chicken thighs.
• brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
• in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
• add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
• add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
• take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
• dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
• add sour cream, peas and corn.
• spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
• add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
• note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.

CREAMY CHICKEN, VEGETABLES & NOODLES

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.
• Microwave VELVEETA and milk in small microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.

CREAMY CHICKEN, VEGETABLES & NOODLES

Steps:

• Cook pasta as directed on package.
• Cook chicken in dressing in large non-stick skillet on medium-high heat 5--7 minutes or until chicken is cooked through; stirring occasionally.
• Add veggies; stir.
• Reduce heat to medium and cover pan.
• Cook 5 minutes or until veggies are crisp tender; stirring occasionally.
• Place Velveeta in a small microwavable bowl.
• Add milk to cheese.
• Microwave on HIGH 2-3 minutes or until cheese is melted and mixture is well blended; stirring after 1-1/2 minutes.
• Add cheese to chicken mixture; mix lightly.
• Serve over the pasta.

CREAMY CHICKEN AND VEGETABLES WITH NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
• Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

CREAMY CHICKEN & VEGETABLES ON NOODLES

Steps:

• Put water on to boil for the noodles. Cook the noodles when the vegetables are almost done. Sauté the chicken in the oil until done, remove from pot for now. Add the Vegetables and stir fry until done (add more oil if needed), remove from pot and add to chicken if desired. Put the butter and flour into the pot and cook over low heat for 1 - 2 min. Add a can of chicken broth and the half-n-half cook over med. heat until thickened, adding more chicken broth if needed for the correct consistency. Add the onion powder and the chicken and vegetables back into the pot. Rewarm. Serve over the noodles.