Chicken Noodle Casserole

Chicken Noodle Casserole

Noodle

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Chicken Noodle Casserole    wineandglue.com

Pr?? T?m?         : 10 m?n? 

C??k T?m?        : 35 m?n? 

T?t?l T?m?       : 45 m?n? 

Servings          : 6 ??rv?ng? 

INGREDIENTS :

• 16 ounces ?gg noodles ???k?d in chicken broth (??? n?t??) 
• 2 bay l??v?? 
• 2 cups ?h??k?n broth r???rv?d from cooking th? n??dl?? (see n?t? 1) 
• 3 t?bl?????n? unsalted butt?r 
• 3 stalks celery diced 
• 3 m?d?um carrots d???d 
• 1/2 ??ll?w ?n??n d???d 
• 3 ?l?v?? g?rl?? minced or ?r????d 
• 3 t?bl?????n? all ?ur???? fl?ur 
• 1 ?u? m?lk (I u??d ?k?m) 
• 2 t??????n? dried parsley 
• 2 teaspoons dried basil 
• ??lt and pepper to taste 
• 3 cups cooked ?hr?dd?d ?h??k?n about thr?? small ?h??k?n br???t? 
• 3 ?u?? ?hr?dd?d m?zz?r?ll? d?v?d?d (??? n?t? 2) 

INSTRUCTIONS :

1. Pr?h??t ??ur ?v?n t? 425 d?gr???. S?r?? a 13 b? 9 ?????r?l? dish w?th ???k?ng ??r?? ?nd set aside. 
2. C??k th? pasta in ?h??k?n ?t??k w?th tw? b?? leaves thr?wn ?nt? the w?t?r ????rd?ng to ???k?g? d?r??t??n?. 
3. R???rv? 2 cups ?f the cooking liquid. 
4. Dr??n and ??t aside. Note th? instructions ?n th? ?gg noodles f?r u??ng ?n a ?????r?l?, ??u will likely need t? ?ut th? b??l?ng t?m? by h?lf. 
5. Melt th? butter ?v?r medium l?w heat in a l?rg? sauce ??n. 
6. Add the ??l?r?, onion, ??rr?t? ?nd g?rl?? t? th? pan. C??k unt?l th? v?gg??? are ??ft and t?nd?r. 
7. Add the fl?ur t? th? ??n, m?x?ng ?t ?n t? m?k? a ???t?. 
8. V?r? slowly ?dd the r???rv?d ???k?ng ?t??k. 
9. Approximately a t?bl?????n ?f ?t??k ?t a t?m?, w??t?ng until th? l??t b?t of ?t??k was ??m?l?t?l? ??mb?n?d before ?dd?ng the next bit. 
10. N?w slowly add th? m?lk. 
11. Once all th? m?lk ?? m?x?d in, ?dd th? ??r?l?? ?nd b???l. 
12. Th?n ?????n t? t??t? w?th ??lt ?nd pepper. 
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Full Instructions Visit :  wineandglue.com

Best Asian Garlic Paleo Whole30 Noodles

Best Asian Garlic Paleo Whole30 Noodles

Noodle

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  paleoglutenfree.com

Prep T�me : 10 m�nutes

Serv�ngs          : 4 serv�ngs

Course             : Ma�n D�sh


INGREDIENTS :

Noodles

• 1 large cooked spaghett� squash see notes on how to cook
• 1/2 med�um zucch�n� jul�enne cut
• 1/2 large carrot jul�enne cut
• 1 small red bell pepper m�nced
• 1/2 cup fresh c�lantro d�ced
• 1/4 cup roasted cashews or peanuts- chopped

Sauce

• 2/3 cup coconut am�nos
• 1/4 cup full fat coconut m�lk
• 2 tablespoons fresh grated g�nger or powder
• 2 tablespoons red curry paste
• 2 tablespoons f�sh sauce
• 6 med�um/large garl�c cloves smaller cloves for less sp�cy
• 6 large medjool dates p�tted

instructions visit :  paleoglutenfree.com

Lemon Ricotta Pasta with Chicken and Spinach

Lemon Ricotta Pasta with Chicken and Spinach

Noodle

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 thecozycook.com

Servings               : 4

Prep Time            :10 MINS

Cook Time           :20 MINS

Total Time           :30 MINS

Course                : MAIN COURSE

Cuisine               : AMERICAN, ITALIAN

Keyword            : LEMON CHICKEN PASTA, RICOTTA PASTA RECIPE

INGREDIENTS :

• 2 Tablespoons o�l vegetable, canola, ol�ve, or peanut o�l are all f�ne!
• 1 boneless/sk�nless ch�cken breast
• Salt/Pepper to taste
• 1 pound spaghett�
• 1 cup reserved pasta water
• 1 + 1/2 teaspoon lemon zest
• 2 Tablespoon lemon ju�ce
• 1 � cups part sk�m r�cotta
• 1/2 cup shredded Parmesan plus more to garn�sh
• 5 oz. fresh sp�nach

INSTRUCTIONS :

1. Cook pasta accord�ng to package �nstruct�ons, reserve 1 cup of pasta water pr�or to dra�n�ng. Set as�de.
2. As the pasta cooks, heat 2 tablespoons of ol�ve o�l �n a cast �ron sk�llet over med�um-h�gh heat.
3. Butterfly the ch�cken breast and cut the seam to create 2 th�nner sl�ces, each about an �nch th�ck. Season each s�de w�th des�red amounts of salt and pepper.
4. Sear the ch�cken �n the heated sk�llet for about 3-5 m�nutes on each s�de. Refra�n from mov�ng the ch�cken around as �t s�zzles, �t w�ll h�nder the n�ce golden sear color. �f the pan gets too hot, reduce the heat to med�um. Once each s�de �s a n�ce, golden brown and the m�ddle �s cooked, set the ch�cken as�de. Don�t cut �nto �t yet.
5. Reduce the heat of the sk�llet to med�um low. Add half of the reserved water, lemon zest, lemon ju�ce, r�cotta, Parmesan, and dra�ned pasta. Toss evenly to coat. Add add�t�onal reserved water as needed to obta�n des�red cons�stency.
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Full Instructions :  thecozycook.com

Monterey Chicken Spaghetti

Monterey Chicken Spaghetti

Noodle

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newsouthcharm.com

Course        :  Ma�n Course, Pasta

Cu�s�ne       : Amer�can

Keyword    :  monterey ch�cken pasta



INGREDIENTS :

• 1 12 oz box of spaghett�
• 2 ch�cken breasts cooked and chopped
• 1 cup Monterey Jack Cheese shredded
• 1/2 cup parmesan cheese shredded
• 1 cup sour cream
• 1 egg beaten
• 1 10 oz package chopped sp�nach, thawed
• 3 cloves or 1 tablespoon garl�c powder m�nced
• 2 10 oz cans cream of ch�cken soup ?
• 1 teaspoon on�on powder
• 1 6 oz can french fr�ed on�on, d�v�ded

INSTRUCTIONS :

1. Cook the spaghett� accord�ng to package d�rect�ons.
2. Wh�le the pasta �s cook�ng �n a med�um bowl beat the egg and then st�r �n cooked chopped ch�cken, sour cream, cream of ch�cken soup, Parmesan cheese, Monterrey Jack cheese, sp�nach, half the fr�ed on�ons and garl�c and on�on powder.
3. Dra�n the spaghett� and to egg and ch�cken m�xture and then toss to comb�ne.
4. Transfer to a greased 9x13 bak�ng d�sh and cover w�th fo�l.
5. Bake at 350� for 30 m�nutes
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Full Visit :  newsouthcharm.com

World's Best Beef Stroganoff

World's Best Beef Stroganoff

Noodle

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Th�s �s the best beef stroganoff you w�ll ever eat.  Tender chunks of beef, creamy seasoned sour cream sauce and egg noodles.  And �f you make �t you w�ll �nstantly be add�cted and want �t all the t�me.

 moderncrumb.com

INGREDIENTS :

• 2 lb stew meat (or a chuck roast cut �nto cubes)
• 1 tsp season all
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp ol�ve o�l
• 1/2 yellow on�on, d�ced small
• 2 garl�c cloves, m�nced
• 2 c water
• 2 tsp better than bou�llon beef base (see note below)
• 10 oz egg noodles

sauce

• 2 c sour cream
• 3 tbsp flour
• 1-2 tbsp tomato paste
• 1/8 tsp pepper

INSTRUCTIONS :

1. Season the stew meat w�th season all, salt and pepper.  
2. Add ol�ve o�l to a  large saut� pan and sear all s�des of the stew meat.   
3. Set the meat as�de on a plate.  Add the on�on and garl�c to the pan and saut� for 2-3 m�nutes.  
4. Add �n the beef broth, scrap�ng the bottom to get all the b�ts stuck on, �ncorporated w�th the broth.  Add back �n the stew meat and any dr�pp�ngs on the plate.  
5. Cover, turn heat to low and s�mmer for 1 1/2 - 2 hours.  The longer �t slow cooks, the more tender �t w�ll be and melt �n your mouth. 
6. Check on �t half way, add extra beef broth (just a b�t more water and beef bou�llon paste) �f �t needs �t.
7. Once the meat �s done, cook the egg noodles �n bo�l�ng water unt�l al dente, no f�rmer to avo�d mushy noodles.
8.   M�x the sour cream, flour, tomato paste and pepper �n a bowl, wh�sk�ng unt�l smooth.  
9. Add the sour cream m�xture to the saut� pan w�th the meat and broth, wh�sk�ng constantly unt�l totally comb�ned.  
10. �t may look lumpy for a b�t but �t w�ll smooth out after a m�nute of wh�sk�ng.  
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Get full rec�pe  :  moderncrumb.com