Best 2 Chicken Mushrooms Over Noodles Recipes

Indulge in a delectable journey of flavors with this comprehensive culinary guide to tantalizing chicken and mushroom dishes served over a bed of delectable noodles. Embark on a voyage of taste as we present a diverse collection of recipes that cater to various dietary preferences, cooking styles, and taste buds. From the classic comfort of Creamy Chicken and Mushroom Noodles to the vibrant zest of Spicy Szechuan Chicken with Mushrooms, each recipe promises a unique and unforgettable dining experience. Explore the simplicity of One-Pot Chicken and Mushroom Noodles, perfect for busy weeknights, or impress your guests with the sophisticated elegance of Chicken and Mushroom Carbonara. Dive into the heartiness of Chicken and Mushroom Noodle Soup, a nourishing and flavorful remedy for cold days. Embrace healthier options with the wholesome goodness of Whole Wheat Noodles with Chicken and Mushrooms, or cater to special dietary needs with the gluten-free delight of Chicken and Mushroom Lo Mein. With step-by-step instructions, helpful tips, and captivating images, this culinary adventure promises to transform your kitchen into a symphony of aromas and flavors.

Here are our top 2 tried and tested recipes!

CHICKEN AND MUSHROOMS OVER NOODLES

Chicken and Mushrooms over Noodles image

I first got this recipe from a cookbook called "The Czechoslovak cookbook" by Joza Brizova. I modified it a bit and added the noodles, but it's a really good recipe as long as cholesterol is not an issue to you :)

Provided by Kevin Young

Categories Chicken Breast

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
3 eggs
1 tablespoon milk
1 teaspoon olive oil
2 lbs chicken breasts
1/2 cup butter
1 large onion, chopped
2 cups sliced mushrooms
1 teaspoon salt
1/2 teaspoon paprika
1 1/2 cups water
1 cup sour cream
2 tablespoons flour

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 & MUSHROOMS OVER NOODLES

Chicken & Mushrooms Over Noodles image

Anything over noodles = good stuff in my book! Adjust the quantities of chicken, broth and spices to suit your taste.

Provided by Traci Coleman

Categories Pasta

Time 2h15m

Number Of Ingredients 10

Ingredients

4-6 boneless, skinless chicken breasts, cubed
1 container of fresh, sliced mushrooms
1 can(s) cream of mushroom soup
1 can(s) cream of chicken soup
4 c chicken broth
1 Tbsp garlic salt
2 tsp ground black pepper
1 1/2 c frozen peas
egg noodles, cooked according to package instructions
2 Tbsp cornstarch, dissolved in cold water

Steps:

1. Put chicken, mushrooms, cream of mushroom soup, cream of chicken soup, chicken broth, garlic salt, black pepper, and celery salt into oven safe dish (I used a dutch oven). Combine and cook at 350 for 2 hours.
2. After 2 hours, put water on for pasta. While waiting for water to boil, add the dissolved cornstarch and peas to the chicken mixture, stir, and return to oven.
3. Once noodles are done, strain. Serve chicken and mushroom mixture over hot noodles.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Choose the Right Mushrooms: For this recipe, you can use any type of mushroom you like. However, some mushrooms, such as shiitake or oyster mushrooms, have a more robust flavor that can stand up to the other ingredients in the dish.
Don't Overcook the Chicken: Chicken breasts can easily become dry and tough if they are overcooked. Cook them until they are just cooked through, or to an internal temperature of 165°F (74°C).
Use a Variety of Vegetables: In addition to mushrooms, you can also add other vegetables to this dish, such as bell peppers, onions, or broccoli. This will add more flavor and texture to the dish.
Make it a Complete Meal: Serve this dish over rice or noodles, and add a side salad to make it a complete meal.

Conclusion:

This chicken and mushroom recipe is a quick and easy weeknight meal that is packed with flavor. It is perfect for a busy family or anyone who wants a delicious and healthy dinner without spending hours in the kitchen. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table that the whole family will enjoy.