Combine all, except for chicken and noodles, in a deep skillet on top of stove.
Stir until combined and starting to boil.
Add chicken and noodles, reduce heat, cover and simmer for 15 to 20 minutes or until noodles are tender.
Cut chicken in small pieces.
Place in a buttered casserole with cooked noodles.
Mix broth (which may be slightly thickened) with chicken soup and cheese.
Pour over chicken and noodles. Sprinkle with grated Parmesan cheese.
Bake at 350\u00b0 for 30 minutes.
In large saucepan, mix soup, milk, cheese, pepper, chicken and noodles.
Over medium heat, heat through, stirring occasionally. Garnish with parsley and serve.
Saute onion, green pepper and celery in margarine.
Add chicken, soup and chicken and noodles dinner. Turn into casserole dish.
Bake at 325\u00b0 for 25 minutes.
Makes 6 servings.
Boil chicken until tender; tear from bone.
To water, add chicken, noodles, soups, salt and pepper.
Bake in oven at 350\u00b0 until thick and noodles are tender.
Add more water if needed.
Cook, drain and set aside noodles.
In a large saucepan, combine soups, milk, seasoned salt and pepper.
Cook over low heat, stirring until smooth.
Add drained chicken.
Add noodles. Drain carrots and add to chicken and noodles.
Toss gently. Simmer 10 minutes.
Serve.
eat. Add half the chicken and stir-fry for 2-3 mins, until
Place udon noodles in a medium bowl. Cover with boiling water. Drain and keep warm.
Place chicken stock and ginger in a medium saucepan on high heat. Bring to a boil. Reduce heat to low. Add miso paste and simmer for 5 mins, until miso dissolves.
Add chicken and mushrooms and simmer for 5 mins, until chicken is cooked through. Add bok choy and cook for 1 min, until wilted. Remove from heat. Stir in noodles and serve.
Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are
Cook the noodles according to package directions. Drain and set aside. Heat the oil in a large skillet or wok on high heat. Stir-fry the chicken for 5 mins until golden and cooked through. Remove from the pan using a slotted spoon and set aside.
Add the ginger, onions and snow peas to the pan. Stir-fry for 2-3 mins until the snow peas are just tender.
Add the cilantro, drained egg noodles, chicken and black bean sauce. Stir-fry for 2-3 mins until heated through.
ups water, soy sauce, garlic and ginger to a boil over
To make the dipping sauce, heat oil in a small frying pan over medium heat. Saute garlic and onions for 30 seconds. Remove from heat and mix with sesame oil and soy sauce. Set aside.
For the pancakes, combine eggs, ground chicken, mushrooms and noodles. Working in batches, heat 1 tbsp peanut oil in a nonstick frying pan over medium heat. Add 3-4 greased egg rings in pan. Fill with chicken mixture and cook for 2-3 mins per side, until set. Repeat with remaining mixture.
Serve with dipping sauce.
Cook instant noodles (excluding flavor sachet) in boiling water according to package instructions. Drain.
In a large saucepan, combine chicken stock and creamed corn. Bring to a boil, stirring. Reduce heat to low and simmer for 1-2 mins.
Stir chicken and noodles through soup. Season with soy sauce to taste. Simmer for 1 min. Divide soup evenly between serving bowls and sprinkle with spring onion to serve.
Shave carrot lengthwise into thin strips using a vegetable peeler.
Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.
dd broth, boullion, chicken and veggies. Cover and bring to a boil
he whole chicken, the water, broth and bouillon cubes, and slowly bring to
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
b>chicken then sprinkle with remaining spices. Bake for 40 mins, or until chicken
Boil chicken and take meat off the bone.
In remaining broth, cook noodles and onion.
When noodles are done, drain off any remaining broth.
Add chicken and soup to noodles.
Mix well.
Add at least 1 cup of cheese to the chicken and noodles.
Pour in casserole dish and top with more cheese.
Bake at 350\u00b0 for 30 minutes.
Cook chicken.
Saute vegetables until soft (not mushy).
Add soup, chicken and pepper.
Simmer for 10 to 15 minutes, stirring occasionally.
Meanwhile cook noodles as directed on package. Serve chicken over noodles.