Best 10 Creamy Chicken And Vegetables With Noodles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a comforting and flavorful meal that combines creamy chicken, tender vegetables, and delectable noodles? Look no further! This article presents a culinary journey to discover the best recipes for creamy chicken and vegetables with noodles. Whether you prefer a rich and indulgent sauce, a lighter and healthier option, or a variation that caters to your dietary preferences, we've got you covered. Prepare to tantalize your taste buds with a medley of textures and flavors as we delve into the world of creamy chicken and vegetable noodle recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN AND VEGETABLES | SERVE OVER EGG NOODLES



Creamy Chicken and Vegetables | Serve Over Egg Noodles image

This creamy chicken and vegetables dish is made without the use of processed canned soup. It's absolutely delicious and made with real foods!

Provided by Mindi

Time 30m

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup diced onions
1 large garlic clove (minced)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded chicken
1 10- ounce bag frozen (mixed vegetables)
32 ounces chicken broth
1 teaspoon hot sauce (optional)
4 tablespoons flour
4 tablespoons Parmesan cheese (finely grated)
1 12- ounce bag cooked egg noodles

Steps:

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onions and cook for 3 to 4 minutes.
  • Add the garlic and all of the seasonings. Cook for another minute or until fragrant.
  • Add the mixed vegetables, chicken, and the broth, reserving 1/2 cup.
  • Bring the sauce to a simmer and cook over medium heat for five minutes.
  • While the sauce is simmering, add the flour and reserved broth to a small bowl and whisk until smooth.
  • Pour the flour/broth mixture into the pan and stir. Simmer for 3 to 4 minutes to thicken, stirring frequently.
  • Turn the heat down to low, stir in the hot sauce and sprinkle in the Parmesan cheese, 1 tablespoon at a time. Completely work the Parmesan cheese in before adding more. Adding all of the Parmesan at once may result in it getting "gummy" and clumping up rather than melting into the sauce.
  • Taste and adjust the salt, pepper, and hot sauce to your liking.
  • You can either serve the sauce over the egg noodles or mix it all together.
  • Garnish with minced Italian parsley, if desired.

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

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.

CREAMY CHICKEN AND NOODLES



Creamy Chicken and Noodles image

Love this recipe for chicken and noodles!

Provided by OMARILYN

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package egg noodles
¼ cup butter
¼ cup chopped onion
1 tablespoon minced garlic
6 tablespoons all-purpose flour
1 cup milk
1 cup half-and-half
30 ounces chicken broth
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
1 cup sour cream
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
  • Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
  • Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g

HEARTY CHICKEN AND NOODLE CASSEROLE



Hearty Chicken and Noodle Casserole image

Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
¼ teaspoon ground black pepper
1 cup frozen mixed vegetables
2 cups cubed, cooked chicken
2 cups medium egg noodles, cooked and drained
¼ cup grated Parmesan cheese
½ cup shredded Cheddar cheese

Steps:

  • Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
  • Bake at 400 degrees F for 25 minutes or until hot. Stir.
  • Top with the Cheddar cheese.

CREAMY CHICKEN WITH VEGETABLES AND NOODLES



Creamy Chicken With Vegetables and Noodles image

This creamy chicken dish is so comforting on a cold night. It is the perfect winter dish. Would be nice to serve at a Christmas buffet. Also, a great one-dish meal....Always feel free to adjust ingrediants to your personal taste.

Provided by neona503

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
6 boneless skinless chicken thighs
1 tablespoon butter
1 small yellow onion, chopped
3 carrots, chopped
2 celery ribs, chopped
6 mushrooms, chopped
2 cups chicken broth
1 1/2 cups whipping cream
2 tablespoons flour
1/2 cup frozen peas
1/2 cup frozen corn
1 tablespoon sour cream
2 tablespoons dry sherry
1 -1 1/2 cup egg noodles (thick, home-made style work best!)
1 tablespoon parsley
thyme, to taste
poultry seasoning, to taste
salt and pepper, to taste

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



Creamy Chicken, Vegetables & Noodles image

Make and share this Creamy Chicken, Vegetables & Noodles recipe from Food.com.

Provided by HokiesMom

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups egg noodles, uncooked
1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch cubes)
1/4 cup light Italian dressing
3 cups fresh broccoli florets
1 cup carrot (cut into strips)
1 small red pepper (cut into strips)
1 yellow squash (sliced)
6 ounces Velveeta cheese (2% Milk)
1 tablespoon low-fat milk

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, VEGETABLES & NOODLES



Creamy Chicken, Vegetables & Noodles image

Please your pickiest eaters with this Creamy Chicken, Vegetables and Noodles dish. Made with egg noodles, Italian dressing, red peppers, VELVEETA and more, this Creamy Chicken, Vegetables and Noodles dish will please every palate.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, 2 cups each.

Number Of Ingredients 8

4 cups egg noodles, uncooked
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
3-1/2 cups fresh broccoli florets
1 large red pepper, cut into strips
1 yellow squash, sliced
6 oz. 2% Milk VELVEETA, cut into 1/2-inch cubes
1 Tbsp. fat-free milk

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.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

CREAMY CHICKEN THIGHS & NOODLES



Creamy Chicken Thighs & Noodles image

I love recipes that you can just throw into the slow cooker and let it do all the work. This easy chicken dinner is one of my favorites. -Christina Petri, Alexandria, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 8 servings.

Number Of Ingredients 9

8 boneless skinless chicken thighs (about 2 pounds)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
2 tablespoons paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Hot cooked wide egg noodles

Steps:

  • Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or until chicken is tender. Serve with noodles.

Nutrition Facts :

CREAMY CHICKEN AND VEGETABLES



Creamy Chicken and Vegetables image

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

  • In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Nutrition Facts :

CREAMY CHICKEN AND VEGETABLES WITH NOODLES



Creamy Chicken and Vegetables with Noodles image

Number Of Ingredients 9

5 cups uncooked medium noodles (10 ounces)
2 cups frozen mixed vegetables, thawed
6 , medium green onions, , sliced (6 tablespoons)
8 ounces garden vegetable fat-free cream cheese
1 1/4 cups skim milk
1 1/2 cups cut-up cooked chicken
1/2 teaspoon garlic salt
1/4 teaspoon pepper
chopped fresh parsley, if desired

Steps:

  • 1. Cook noodles as directed on package. While noodles are cooking, spray 12-inch nonstick skillet with cooking spray heat over medium heat. Cook vegetables and onions in skillet about 4 minutes, stirring frequently, until vegetables are crisp-tender.2. Stir cream cheese and milk into vegetable mixture until blended. Stir in chicken, garlic salt and pepper heat through.3. Drain noodles. Stir noodles into cheese sauce mixture heat through. Sprinkle with parsley.wing it!Using chicken breast in this colorful meal-in-a-skillet helps keep it lower in fat and calories than if you made it with dark meat.1 SERVING: Calories 460 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 110mg Sodium 560mg Carbohydrate 67g (Dietary Fiber 7g) Protein 37g * % DAILY VALUE: Vitamin A 98% Vitamin C 6% Calcium 26% Iron 26% * DIET EXCHANGES: 4 Starch, 1 Vegetable, 3 Very Lean Meat * CARBOHYDRATE CHOICES: 4 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid any scrambling.
  • Use fresh ingredients: Fresh vegetables and herbs will give your dish the best flavor. If you can, try to buy them from a local farmers market or grocery store.
  • Don't overcrowd the pan: When cooking the chicken and vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the chicken thoroughly: Make sure the chicken is cooked through before adding it to the sauce. You can check this by inserting a meat thermometer into the thickest part of the chicken. It should read 165 degrees Fahrenheit.
  • Use a good quality cream: The cream is one of the key ingredients in this dish, so make sure you use a good quality one. Heavy cream or whipping cream will give you the best results.
  • Season to taste: Be sure to taste the sauce before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This creamy chicken and vegetables with noodles dish is a quick and easy weeknight meal that is sure to please the whole family. It is made with simple ingredients that you probably already have on hand, and it can be tailored to your own taste preferences. So next time you are looking for a delicious and satisfying meal, give this recipe a try!

Related Topics