Cheesy Chicken and Noodles


Ingredients

  • 3 cups water
  • 1 tablespoon chicken bouillon granule
  • 8 ounces wide egg noodles
  • 1 cup frozen peas and carrot
  • 1/3 cup chopped onion
  • 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 10 ounces cooked chicken (canned is fine)
  • 1/4 teaspoon ground black pepper


 Directions

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

Popular posts from this blog

Christmas Rum Cake

Image
Christmas Rum Cake Ingredients FOR THE CAKE: 1 box (about 18 Oz.) Yellow Cake Mix 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix 4 whole Eggs 1/2 cup Cold Water 1/2 cup Canola Oil 1/2 cup Rum (dark Or Light Is Fine) 1 cup Chopped Pecans Brown Sugar (optional) GLAZE 1-1/2 stick Butter 1/4 cup Water 1-1/2 cup Sugar 3/4 cups Rum Click here for full recipe:  thepioneerwoman
Read more

Spicy Chicken Fried Rice

Image
Spicy Chicken Fried Rice Ingredients: 3 Tbsp. butter, divided 2 eggs, whisked 2 medium carrots, peeled and diced 1 small white onion, diced 1/2 cup frozen peas 3 cloves garlic, minced salt and pepper 4 cups cooked and chilled rice (I prefer short-grain white rice) 3 green onions, thinly sliced 3-4 Tablespoons soy sauce, or more to taste 2 tsp. oyster sauce (optional) 2 cups shredded cooked chicken 2 Tablespoons sriracha, or more/less to taste 1/2 tsp. toasted sesame oil, or more to taste See full instructions on:  www.gimmesomeoven.com
Read more

Buttermilk-Blueberry Breakfast Cake

Image
Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk*** * 7/8 cup = 3/4 cup + 2 tablespoons ** This 1 tablespoon is for sprinkling on top *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe. See full instructions on:  www.alexandracooks.com
Read more