Best 9 Chicken And Mushrooms Over Noodles Recipes

CHICKEN AND NOODLES WITH MUSHROOM SAUCE

Steps:

• In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken. , Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired.

CREAMY CHICKEN AND NOODLES

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.

LONGEVITY NOODLES WITH CHICKEN, GINGER AND MUSHROOMS

Steps:

• Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss.
• Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
• Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
• Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
• Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

CHICKEN AND MUSHROOMS IN CREAM SAUCE OVER ZOODLES

Steps:

• Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
• Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
• Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
• Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
• Remove the chicken to a plate. Taste sauce and adjust seasoning.
• Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

CHICKEN AND MUSHROOMS OVER NOODLES

Steps:

• Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
• whisk eggs, milk, and oil in a bowl until well blended.
• Gradually pour egg mixture into the well in the flour while mixing with fingertips.
• Knead dough about 10 minutes or until it's elastic.
• Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
• Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
• Using knife, pizza cutter, etc.
• Cut noodles about 1/4- 1/2 inch wide.
• Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
• Drain noodles and rinse with cold water; set aside.
• Cut chicken into small pieces and brown in the melted butter over medium high heat.
• Add onion to chicken and cook covered for 5 minutes.
• Add mushrooms, water, salt, and paprika and mix well.
• Bring to a boil, reduce heat and cover.
• Allow to simmer 45 minutes.
• Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
• Add noodles and bring to a boil.
• Reduce heat and allow to simmer 5 minutes.
• Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
• **This is actually my lazy way.
• If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
• Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.

CHICKEN & CREAM OF MUSHROOM OVER EGG NOODLES

Steps:

• Cook the noodles in salted water according to package directions.
• While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
• Add the chicken, spreading it out in an even layer, and season with salt and pepper.
• Cook 3 minutes on each side.
• In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
• Cook until tender, stirring occasionally.
• Once the mushrooms have browned up, season them with salt and freshly ground pepper.
• Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
• Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
• While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
• Transfer chicken and the liquid to the skillet with the mushrooms.
• Stir to combine, and cook about 1 minute more, or until thick.
• Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
• To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.

ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
• Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

CREAMY MUSHROOM CHICKEN AND NOODLES

Steps:

• In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low. , In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles.