Best 3 Creamy Chicken Vegetables Noodles Recipes

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

Are you looking for an easy and delicious recipe to create a satisfying and flavorful dish of creamy chicken vegetables noodles? This article will provide you with guidance to create a creamy chicken vegetable noodle dish that your family and friends will love. We'll cover all the steps involved in preparing this creamy and flavorful dish, from selecting the freshest ingredients to cooking the noodles and vegetables to making the creamy sauce and incorporating the chicken. So, whether you're a beginner cook or a seasoned pro, let's dive into the recipe and prepare a fantastic creamy chicken vegetable noodles meal that will surely tantalize your taste buds.

Here are our top 3 tried and tested recipes!

CREAMY CHICKEN AND VEGETABLES WITH NOODLES



Creamy Chicken and Vegetables with Noodles image

Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

5 cups uncooked medium egg noodles (10 oz)
2 cups frozen mixed vegetables, thawed, drained
6 medium green onions, sliced (6 tablespoons)
1 container (8 oz) garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canned French-fried onions, if desired

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.

Nutrition Facts : Calories 620, Carbohydrate 65 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 6 g, Protein 32 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 10 g, TransFat 1/2 g

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.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and utensils ready to go. This will help you stay organized and avoid scrambling in the middle of cooking.
  • Choose Fresh Vegetables: Fresh vegetables will give your dish the best flavor and texture. If possible, buy organic vegetables to avoid pesticides and other chemicals.
  • Cook the Noodles Al Dente: Al dente noodles are cooked through but still have a slight bite to them. This will help them hold their shape and texture in the dish.
  • Season the Chicken Generously: Don't be afraid to season the chicken generously with salt and pepper. This will help it develop flavor as it cooks.
  • Use a Good Quality Cream: The cream is a key ingredient in this dish, so it's important to use a good quality cream. Look for a cream with a high fat content, as this will give the dish a richer flavor.
  • Don't Overcook the Vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
  • Serve Immediately: This dish is best served immediately after it is cooked. The noodles will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

This Creamy Chicken Vegetables Noodles recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and vegetables, and the creamy sauce is simply irresistible. Follow these tips to make the best Creamy Chicken Vegetables Noodles:

  • Use fresh vegetables.
  • Cook the noodles al dente.
  • Season the chicken generously with salt and pepper.
  • Use a good quality cream.
  • Don't overcook the vegetables.
  • Serve immediately.

You can also get creative with this recipe and add your own favorite vegetables or seasonings. For example, you could add broccoli, zucchini, or mushrooms to the vegetables. Or, you could add a teaspoon of garlic powder or onion powder to the sauce for extra flavor. No matter how you make it, this Creamy Chicken Vegetables Noodles recipe is sure to be a hit!

Related Topics