One Pot Cheesy Chicken And Noodles Recipes

ONE PAN CHEESY CHICKEN NOODLES

Steps:

• Pour the whole box of pasta into a large skillet, at least 12 inches in diameter.
• Add cold water and chicken broth.
• Turn the heat to high and set the timer for 10 minutes.
• After most of the water has been absorbed (about nine minutes) add cream of chicken soup, cream of celery soup, shredded chicken, corn and peas, milk, cream cheese, garlic salt, and onion powder.
• Turn heat down, cook and stir for a few minutes until everything is combined and heated through.
• Remove from heat and stir in shredded cheddar cheese.

ONE POT CREAMY CHICKEN AND NOODLES

Steps:

• Heat olive oil in a 5 quart pot or deep saute pan. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
• Add chicken and season with salt and pepper. Continue to saute over medium heat until chicken is no longer pink on the outside. It does not have to be cooked through since it will continue to cook in the sauce.
• Stir in cream of chicken soup, milk (fill the chicken soup can), chicken broth, pasta and dry seasonings.
• Bring to a boil, then turn heat down to low. Simmer uncovered for about 20 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
• Once pasta is cooked to al dente, remove from heat and stir in 1 cup of cheddar cheese until melted. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
• Sprinkle with fresh chopped parsley for garnish.

ONE POT CHEESY CHICKEN AND NOODLES

Steps:

• Bring water and bouillon to a boil in a large saucepan.
• Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally.
• Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.
• Add soup, cheese and milk, mix well.
• Stir in chicken and pepper, heat through.

ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

CHEESY CHICKEN WITH EGG NOODLES RECIPE

Steps:

• Bring large saucepan of water to boil on high heat. Add noodles and chicken; cook 8 min. or until chicken is done and noodles are tender, adding broccoli to the boiling water for the last 6 min. Drain.
• Return noodle mixture to pan. Add broth, cream cheese and mayo; mix well. Bring just to boil on medium-low heat; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
• Add shredded cheese; cook and stir 1 min. or until melted.