Best Creamy Chicken With Noodles Recipes

CREAMY CHICKEN AND NOODLES

Creamy Chicken and Noodles image

Creamy Chicken and Noodles is the perfect comfort food dinner. Thick egg noodles and shredded chicken are mixed in a cream sauce that is flavored with spices and herbs. You can even add mixed veggies for a more well-rounded dinner entree.

Provided by Susie Weinrich

Categories Dinner

Number Of Ingredients 8

Ingredients

12 oz package frozen egg noodles ((Reames Homestyle Frozen Egg Noodles, or brand similar) )
2 tbsp butter
3 cups cooked chicken, shredded or chopped (rotisserie chicken is great in this recipe!)
0.7 oz packet Italian Dressing & Recipe Mix ( dry seasoning packet, see photo in notes)
2 cups heavy whipping cream
1 cup shredded parmesan cheese
Additional salt and pepper to taste
1 cup frozen mixed veggies (thawed)

Steps:

Cook the frozen egg noodles according to package instructions. Drain.
In a large non-stick skillet, over medium heat, melt the butter and then add the noodles to the pan. Stir to coat the noodles with the butter.
Add the shredded cooked chicken, Italian Season Packet, 2 cups of cream, and 1 cup shredded parmesan. Lightly simmer over medium/medium-low heat for about 10 minutes, until the cream thickens.
At this point you can serve the creamy chicken and noodles as is, or you can stir in the thawed mixed veggies. If you add the veggies, taste the dish for additional seasoning (salt and pepper).
Serve immediately. This dish is best served right away and not made ahead.

Nutrition Facts : ServingSize 1 serving, Calories 1070 kcal, Carbohydrate 67 g, Protein 56 g, Fat 64 g, SaturatedFat 37 g, TransFat 1 g, Cholesterol 356 mg, Sodium 1111 mg, Fiber 3 g, Sugar 2 g

CREAMY CHICKEN AND NOODLES

Creamy Chicken and Noodles image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons butter
2 tablespoons EVOO
12 ounces white mushrooms, sliced
2 tablespoons fresh thyme, finely chopped
2 leeks, thinly sliced
1 small carrot, finely chopped
1 small rib celery, finely chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 to 2 cups homemade or store-bought chicken stock
1/2 cup heavy cream
A few grates nutmeg
2 to 3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed
1/2 pound extra-wide egg noodles
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill or tarragon

Steps:

Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.