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Creamy Chicken and Noodles Recipe

Creamy Chicken and Noodles

Chicken and noodles gets a healthier twist when evaporated milk is used to replace milk or cream. The result is just as delicious and creamy, but better for you. Tender chicken thighs add a budget-friendly note to this recipe as well, making it family-friendly all around.

by Anne Coleman

What you'll need

  • 3 lbs. chicken thighs
  • 1 cup chicken stock
  • 1 cup evaporated milk
  • 2 tablespoons minced onion or 1/2 teaspoon onion powder
  • 3 tablespoons fat from cooking thighs
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried thyme, crushed
  • Salt and pepper to taste
  • 1 pound noodles, cooked al dente and kept warm

Notes:

Yields 4-6 servings

How to make it

  1. Preheat oven to 375 degrees F.
  2. Place chicken thighs on a rack over a baking pan.
  3. Bake for 1 hour or until juices run clear and a thermometer inserted in the thickest part of the thigh reads 170 degrees F.
  4. Remove from oven and let stand until cool enough to handle, about half an hour.
  5. Remove skin and bones from chicken and dice meat into 1/2-inch chunks.
  6. Remove 3 Tablespoons of drippings from pan and put into a large heavy bottomed pot. Add flour and whisk until smooth mking a roux.
  7. Over medium heat add minced onion or onion powder and stir until fragrant. Add stock and evaporated milk to roux and stir constantly until thickened.
  8. Once thickened, add chicken meat and stir until coated well. Heat through and add herbs and salt and pepper to taste before serving over noodles.

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