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Chicken and Noodles Recipes

Category Pastas
A number of simple, delicious meals can be made with chicken, noodles and vegetables. This page contains chicken and noodles recipes.
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By 8 found this helpful
January 16, 2009

When making chicken and noodles, I use a can of cream of chicken soup to the broth. I also use cream of chicken soup in my dressing, chicken and dumplings, anything using the chicken broth. It make it have body and thickening. I used this very often and my family and friends want to know what my secret is.

Hope it will help.

By Pat from Harlem, GA

Comment Was this helpful? 8

By 3 found this helpful
May 20, 2014

A quick easy recipe, great for busy nights and last minute dinner ideas!

Total Time: 30 minutes

Yield: 8-10 servings

Source: My own recipe when I needed a quick yummy dinner!

Ingredients:

  • 1 bag medium or wide egg noodles
  • 1 large can chicken breast
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can peas or peas/carrot mix

Steps:

  1. In a medium saucepan combine chicken (do not drain), soups and peas. Add in 1 can of milk or water.
  2. Stir over medium heat until almost boiling, stirring constantly.
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  4. Cook and drain the egg noodles.
  5. Combine soup mixture and egg noodles in large pot. I use the pot I cooked the noodles in. Salt and pepper to taste. Serve and enjoy!
Comment Was this helpful? 3

April 5, 2007

This is a Slow Cooker recipe.

Ingredients

Directions

In a skillet, (nonstick) quickly golden brown each side of chicken breasts. Then including chicken, combine first 4 ingredients in a Slow Cooker. Mix well! Cover and cook on low setting for 8 hours, or high for 4-5 hours. One hour before serving, remove Chicken, Cut into chunk size pieces. and return to Slow Cooker. Stir in Egg noodles. Cover and cook on low setting for one hour. Serves 4-6.
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This is a favorite of all my little Grandchildren, It is definitely a kid friendly meal! :)

By Jackie from Norton, MA

Comment Was this helpful? Yes

By 0 found this helpful
October 27, 2006

Ingredients

  • 10 chicken leg and thigh quarters, cooked, skinned, and de-boned
  • 1 1/2 qt. chicken broth
  • 2 1/2 gal. water
  • 1 3/4 cups chicken soup base
  • 5 lb. noodles
  • 4 cans cream of chicken soup
  • 1 cup water
  • 1 lb. butter, browned

Directions

Bring chicken pieces, broth, 2 1/2 gal. water and chicken soup base to a boil, then add noodles. Boil for 5 minutes. Mix cream of chicken soup with 1 cup water. Pour that over the top. Brown butter and pour over top. do not stir! Put lid on and let set for 1 hour before serving.

Yield: 1 (20 qt.) stockpot full. Use this recipe for large crowds, etc. as they do not get mushy and stay delicious. Is best if made with homemade noodles or something similar.

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By Robin from Washington, IA

Comment Was this helpful? Yes

February 16, 20050 found this helpful

Easy to reheat and to freeze in zip-lock bag for later.

Comment Was this helpful? Yes
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