Chicken and Noodles Two Ways

Comforting Chicken and Noodles Two Ways

It has been cold, cloudy, rainy, and even a little wintry around here for the last week or so.  With a fire in the fireplace and warm cozy socks, what could be better than a comforting bowl of chicken and noodles?  Not much!  This recipe uses convenience items and makes enough to feed a crowd!  There were just two of us, so for  "round two", I mad enough to make a large casserole dish of chicken noodle bake.  

Chicken and Noodles:

INGREDIENTS:

2 Tablespoons extra virgin olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 rotisserie chicken, meat shredded (about 3 cups cooked chicken)

1 quart chicken broth (I used reduced sodium broth)

1 can reduced sodium chicken broth

1 package frozen mixed vegetables

1 can cream of celery soup (low sodium)

1 can cream of chicken soup (low sodium)

2 teaspoons herbes de provence

Fresh ground black pepper to taste

1 24-ounce package frozen Reames egg noodles

DIRECTIONS:

In large stock pan, add olive oil, onions, and celery and cook over medium heat until vegetables are tender.

Add chicken, broth, soups, pepper and herbes de provence and stir to combine.

Heat until almost a boil and then add the frozen noodles.

Continue to cook over medium heat until noodles are done, about 20 to 25 minutes.

Serve in bowls, accompanied by a tossed green salad and fresh bread

This makes quite a bit, so for round two:

Chicken Noodle Bake:

Put the leftover mixture in a greased casserole dish and top with rice krispies topping:

  Mix together 1 ½ cups rice krispies and 4 tablespoons melted butter

  You can also top with shredded cheddar cheese.

Both recipes are something to smile about!