SIMPLE CHICKEN, PEAS, AND NOODLES CASSEROLE
This is how Grandma Carr made chicken and noodle casserole. She always had home made noodles which made it delicious. Packaged noodles work fine, but are not as good, of course.
Provided by Kathie Carr
Categories Casseroles
Time 55m
Number Of Ingredients 10
Steps:
- 1. Cook noodles as package directs. Drain. Set aside. Cook chicken or turkey breast meat at a simmer in water with bouillon cubes, salt, and pepper added until meat is thoroughly cooked. You shoukld have about 1/2 of the water remaining in the pan and it should be a nice broth by now. Cool to lukewarm and chop chicken into large but still bite sized pieces. Return meat to pan with broth. Return chicken and water to the stove and heat to almost boiling.
- 2. Cook onion in butter until tender. Stir in flour to thicken butter and onion mixture. Add this gravy to the chicken and broth, stirring and cooking until thickened. You may need to make more thickening agent to get the desired gravy.
- 3. Stir in noodles and frozen peas. Put mixture into a buttered casserole dish and sprinkle cracker crumbs on top. Bake at 350 degrees for 35 minutes.
SIMPLE CHICKEN AND NOODLES
This is a recipe my grandmother used. She lived on a chicken farm, so it is as basic and simple as it can get. Usually all we have to accompany this recipe is mashed potatoes. It's really nice on cold days and extremely cheap to make.
Provided by Clara
Categories Main Dish Recipes Pasta Chicken
Time 1h50m
Yield 8
Number Of Ingredients 6
Steps:
- Remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. Add 1 teaspoon salt, and bring to a boil over high heat. Reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender.
- Mix the flour with a dash of salt in a bowl. With your fingers, make a depression in the top of the flour and drop in the eggs. Add the oil, and stir the eggs into the flour to make a stiff dough. Knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes.
- Cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it's about 1/8 of an inch thick. Sprinkle the dough sheet with flour, and roll it up into a loose cylinder. With a sharp knife, cut 1/2 inch wide noodles from the roll. Unroll the noodles, and sprinkle with flour to prevent them from sticking together.
- Remove the chicken from the broth and let cool about 10 to 15 minutes, until it's cool enough to handle. Remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. Bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 24 g, Cholesterol 167.6 mg, Fat 15.4 g, Fiber 0.8 g, Protein 30 g, SaturatedFat 4.3 g, Sodium 439.5 mg, Sugar 0.3 g
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