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Creamy Chicken and Noodles

Makes: 6 servings
Prep 25 mins Cook 8 hrs to 9 hrs  (low) or 4 to 4-1/2 hours (high)
Creamy Chicken and Noodles
Ingredients
  • 2  cups  sliced carrots
  • 1 1/2  cups  chopped onion
  • 1  cup  sliced celery
  • 2  tablespoons  snipped fresh parsley
  • 1  bay leaf
  • 3  medium chicken legs (drumstick-thigh portion) (about 2 pounds total), skinned
  • 2 10 3/4 ounce can  reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1/2  cup  water
  • 1  teaspoon  dried thyme, crushed
  • 1/4  teaspoon  pepper
  • 10  ounces  dried wide noodles (about 5 cups)
  • 1  cup  frozen peas
  •  salt (optional)
  •  pepper (optional)
Directions

1. In a 3-1/2- or 4-quart crockery cooker place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.

3. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into cooker. To serve, pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired. Makes 6 servings.

Nutrition Facts (Creamy Chicken and Noodles)
  • Servings Per Recipe 6,
  • cal. (kcal) 406,
  • Fat, total (g) 7,
  • chol. (mg) 122,
  • sat. fat (g) 2,
  • carb. (g) 56,
  • fiber (g) 5,
  • pro. (g) 28,
  • vit. A (RE) 1308,
  • vit. C (mg) 35,
  • sodium (mg) 532,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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