Best 6 Golden Chicken With Noodles From Birds Eye Recipes

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Indulge in a delightful culinary journey with Birds Eye Golden Chicken with Noodles, an irresistible dish that tantalizes your taste buds with its perfect blend of flavors. This recipe features succulent chicken pieces coated in a golden-brown batter, complemented by a savory sauce and a bed of tender egg noodles. But that's not all - this article also includes variations of this classic dish, offering a range of options to suit your preferences. Discover the secrets of creating a creamy and flavorful Golden Chicken Alfredo with Noodles, or explore the tantalizing taste of Golden Chicken with Noodles in a rich and tangy Buffalo sauce. Each recipe is carefully crafted to deliver a unique culinary experience, ensuring that every bite is a moment of pure satisfaction. So, prepare your taste buds for a flavor-packed adventure as we delve into the world of Birds Eye Golden Chicken with Noodles and its delectable variations.

Let's cook with our recipes!

SLOW-COOKER GOLDEN CHICKEN PASTA



Slow-Cooker Golden Chicken Pasta image

Provided by Food Network

Categories     main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for coating the slow cooker
1 tablespoon olive oil
2 tablespoons unsalted butter
1 to 1 1/2 pounds assorted mushrooms, sliced
1 clove garlic, minced
1 cup vegetable broth
2 to 2 1/2 pounds boneless, skinless chicken breasts, cubed
Two 15-ounce cans golden mushroom soup
16 ounces chive and onion cream cheese
Two 0.7-ounce packages dry Italian dressing
Freshly ground black pepper
1 pound of your favorite pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish

Steps:

  • Turn a slow cooker to low and coat it with cooking spray.
  • Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
  • Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
  • Just before serving: Cook the pasta according to the package directions.
  • Serve the chicken with the pasta and garnish with the Parmesan and parsley.

GOLDEN NOODLES WITH CHICKEN



Golden Noodles With Chicken image

For a gluten-free version, toss the shallots in cornstarch rather than flour.

Provided by campbells

Number Of Ingredients 14

Fried Shallots
Extra-virgin olive oil
4 shallots, thinly sliced into rings
1/4 cup unbleached all-purpose flour
Soup
2 tablespoons extra virgin olive oil
2 bone-in, skin-on chicken breasts
Kosher salt and freshly ground pepper
One 2-inch piece of ginger, peeled and finely chopped, (1 tablespoon)
1/4 tsp. ground cumin
1 tsp. ground tumeric
4 cups Swanson Chicken Broth
8 ounces vermicelli rice noodles or thin spaghetti
1 cup leafy herbs, such as cilantro, dill and basil

Steps:

  • Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
  • Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
  • Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
  • Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
  • Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
  • Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.

GOLDEN BAKED CHICKEN



Golden Baked Chicken image

This recipe makes a delicious crispy chicken without frying, and the paprika gives the chicken pieces a pleasant punch, plus pretty color. -Harriet Stichter Milford, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

2 cups mashed potato flakes
3/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 tablespoon paprika
3/4 teaspoon garlic salt
3/4 teaspoon onion powder
1/2 teaspoon pepper
1 cup butter, melted
3 broiler/fryer chicken (3 to 4 pounds each), cut up and skin removed

Steps:

  • In a shallow bowl, combine the potato flakes, cheese, parsley, paprika, garlic salt, onion powder and pepper. In another shallow bowl, add butter. Dip chicken into butter, then into potato flake mixture. , Place on two greased 15x10x1-in. baking pans. Bake at 375° for 50-60 minutes or until chicken juices run clear.

Nutrition Facts : Calories 323 calories, Fat 24g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein.

GOLDEN CHICKEN



Golden Chicken image

This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.

Provided by Chef John

Categories     Chicken Legs

Time 2h25m

Yield 4

Number Of Ingredients 20

4 (12 ounce) chicken leg quarters
2 teaspoons kosher salt, plus more to taste
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
½ cup diced jalapeño pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
3 cloves garlic, crushed
1 tablespoon tomato paste
3 tablespoons white wine vinegar
2 ½ cups cold water
1 teaspoon saffron threads, crushed
1 teaspoon dried currants
1 teaspoon chicken bouillon base

Steps:

  • Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
  • Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
  • Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
  • Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
  • Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
  • Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
  • Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
  • Taste the braising liquid and adjust seasoning if needed before serving.

Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg

GOLDEN CHICKEN WITH NOODLES FROM BIRDS EYE®



Golden Chicken with Noodles from Birds Eye® image

Browned chicken breasts and carrots are simmered in broth, tossed with hot cooked egg noodles and grated Parmesan cheese for a weeknight meal that's ready in 20 minutes.

Provided by Bird's Eye

Categories     Birds Eye®

Time 20m

Yield 4

Number Of Ingredients 6

4 tablespoons butter, divided
1 pound boneless skinless chicken breast halves
2 cups Birds Eye® Recipe Ready Sliced Carrots
1 cup chicken broth
8 ounces wide egg noodles, cooked according to package directions
¼ cup grated Parmesan cheese

Steps:

  • Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
  • Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
  • Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.

Nutrition Facts : Calories 505.3 calories, Carbohydrate 50.1 g, Cholesterol 141.7 mg, Fat 17.9 g, Fiber 4.6 g, Protein 32.3 g, SaturatedFat 9.5 g, Sodium 533.9 mg, Sugar 1.4 g

GOLDEN CHICKEN



Golden Chicken image

The mildly seasoned coating makes this chicken tender and juicy. I'm sure your family will enjoy the old-fashioned flavor and appearance as much as mine does.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings (4-1/2 cups coating).

Number Of Ingredients 10

2 cups all-purpose flour
2 cups crushed stone-ground wheat crackers (about 50 crackers)
2 tablespoons salt
2 tablespoons paprika
2 tablespoons canola oil
1 tablespoon sugar
1-1/4 teaspoons pepper
1 teaspoon garlic powder
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup club soda or milk

Steps:

  • In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.

Nutrition Facts : Calories 579 calories, Fat 29g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 1369mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein.

Tips:

  • To save time, use pre-cooked chicken strips or frozen vegetables.
  • Add a tablespoon of soy sauce or teriyaki sauce to the chicken marinade for extra flavor.
  • If you don't have egg noodles, use spaghetti or ramen noodles.
  • Serve the chicken and noodles over rice for a complete meal.
  • Garnish with chopped green onions or sesame seeds for a pop of color and flavor.

Conclusion:

The Golden Chicken with Noodles from Birds Eye is a quick and easy meal that is perfect for busy weeknights. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in under 30 minutes. The chicken is juicy and flavorful, and the noodles are perfectly cooked. The vegetables add a pop of color and nutrition. This dish is sure to please the whole family.

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