Chicken Noodles Romanoff Recipes

CHICKEN NOODLES ROMANOFF RECIPE

Steps:

• Cook noodles until tender but firm. Drain Add next 9 ingredients. Stir well. Put into casserole dish. Sprinkle with 3/4 cup cheese. Bake uncovered 350 for 30-40 mins until bubbly hot. 4 chicken breasts= 2 cups approx

CHICKEN STROGANOFF

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

NOODLES ROMANOFF

Steps:

• Fill a large pasta pot half way with water, add 1tsp salt and bring to a boil.
• Combine water, cream cheese, pepper, garlic, and dried basil into a medium saucier over medium heat. If using fresh Basil set half of it to the side for later use. Grate Romano cheese and add half to saucier then stir to simmer. Melt butter in separate container and hold for noodles.
• Once the pasta pot starts to boil, pour in dried pasta and set timer for 8-15min (depending on pasta instructions.) Cook pasta till al dente.
• Once sauce is well combined and starts to simmer, lower heat to prevent burning. Feel free to add additional seasoning to taste. Be careful as this dish is rich and the chef tends to get used to the strong aromas! From my own experience, you may have better luck if someone from outside the kitchen tastes your concoction so as not to overdue something --.
• When timer goes off, check pasta for doneness; strain and return pasta to empty pot. Fold in melted butter till noodles are well coated and somewhat free from sticking to each other. Fold in parsley (or fresh basil if available) along with remaining cheese then plate.
• Finish by ladling sauce on over pasta to guest�s preference.
• If cooking for one or two, makes awesome left-overs and can be reheated on stove or microwave with excellent results.

NOODLES ROMANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in small bowl, combine the sour cream, butter, Parmesan cheese, seasoning blend, garlic powder and pepper. , Drain noodles; return to pan. Add sour cream mixture and toss to coat; heat through. Sprinkle with chives.

NOODLES ROMANOFF

Steps:

• Prepare noodles as directed on package.
• While noodles are cooking, melt the butter in a sauce pan over low heat.
• Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
• Add the worcestershire sauce and salt.
• Stir in the cream cheese, stirring until everything is well blended.
• Stir in the heavy cream (or milk) until smooth.
• Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
• Stir in the sour cream and add the dash of paprika.
• Drain the noodles, return them to the pan, stir in the sauce, and enjoy!

NOODLES ROMANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

CHICKEN BROCCOLI ROMANOFF

Steps:

• Cook noodles according to package directions; drain; set aside.
• If you are using fresh broccoli, you can add it to your noodles for the last five minutes of cooking.
• Combine noodles, broccoli, olives, and all other ingredients in a large bowl.
• Pour into a 13 X 9 inch baking dish.
• Top with parmesan cheese if desired.
• Bake uncovered @ 350F for 30-45 minutes until bubbly in the middle.

NOODLES ROMANOFF

Steps:

• Cook noodles according to package directions, omitting salt. Drain well. Combine noodles and all remaining ingredients, except cheddar cheese, stirring well. Spoon mixture into a lightly greased 11" x 7" baking dish. (Recipe may be prepared to this point and held, refrigerated and covered, for up to two days).
• Bake, uncovered and 350F for 30-35 minutes. Sprinkle with shredded Cheddar cheese, and bake 5 more minutes, until cheese has melted. Sprinkle with parsley if using. Serve.

SLOW-COOKER CHICKEN AND NOODLES ROMANOFF

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, chicken and red pepper in cooker. In large bowl, mix cottage cheese, sour cream, Parmesan cheese and flour; pour over chicken.
• Cover; cook on Low heat setting 5 to 6 hours.
• Stir mixture; stir in noodles and peas. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Garnish with chives.

CHICKEN ROMANOFF

Steps:

• Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
• Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
• Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
• Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.