This recipe for creamy chicken and noodles is fantastic!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 (16 ounce) package egg noodles
- ¼ cup butter
- ¼ cup chopped onion
- 1 tablespoon minced garlic
- 1 cup milk
- 1 cup half-and-half
- 6 tablespoons all-purpose flour
- 30 ounces chicken broth
- 1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
- 1 cup sour cream
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked through but firm to the bite, 7 to 9 minutes. Drain and transfer to a large serving bowl.
- Melt butter in a large skillet over medium heat; cook and stir onion and garlic in hot butter until onion is translucent, about 5 minutes. Place milk, half-and-half, and flour into a jar with a lid and shake until flour well combined. Pour mixture into the skillet and whisk until smooth and thick, about 5 minutes.
- Gradually whisk in chicken broth; bring to a simmer while whisking constantly. Stir cooked chicken and sour cream into sauce; season with salt and black pepper. Add cooked noodles; stir until combined.
Nutrition Facts
| Calories | 829 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 225 mg |
| Dietary Fiber | 3 g |
| Protein | 49 g |
| Saturated Fat | 19 g |
| Sodium | 911 mg |
| Sugars | 4 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
Overall pretty good. I wanted something that didn’t just rely on a can of soup. Whenever I make a pasta dish for my family of three, 8oz dry pasta is plenty, so I cut this recipe in half. First, I would add the garlic toward the end of the onions cooking, so as not to burn them. Also, when the cream/flour mix goes in, it says to stir until thick, well, it’s pretty much thick right away since the pan is pretty hot even on medium. I don’t think the full five minutes would have worked out well. Also, once all the broth was added, the sauce was a bit runny and was not thickening up. The taste of the final product was OK, but a little bland. Next time I will either add a little less broth or some flour before adding the pasta back in. Also, maybe a little curry powder or cayenne for a little layer of flavor. I did add some cut green beans (boiled with the pasta) to sneak in some veggies for the kids. That worked great.
Confused by the photo. It looks like it has panko on it. Taste good though,
It was very good. I downsized the amount and didn’t have any half and half, but the flavors were great. I usually have trouble balancing the taste, but this recipe worked well. Definitely will make it again.
I loved this, but was a little to plain. I’m going to figure out what to add to it to make it a little bit more tasty. I thought about adding some carrots and at the end put it in a casserole dish with buttered panko crumbs and bake a few mins.
I cook for a senior community center and they loved this Chicken and Noodle recipe.
This is a great, basic recipe that is easy to modify. I added peas, a zucchini (halved, sliced, then sauteed in butter), and Sunny Paris seasoning from The Spice House – that sent it over the top! I have just enough left-overs for lunch and I’m going to fry some bacon and crumble into it – should have thought to try that last night!
taste is good. add salt and pepper to taste as you prepare. the sauce was rather thin. I par cooked thin pasta and then added to sauce towards the end. it should thicken as it sets and cools.
Very creamy. The sour cream adds a nice flavor. I added thyme, lemon zest and tajin to increase the flavor complexity.
I made the recipe exactly as shown, except I normally overdo the amount of onions and garlic since I don’t measure them out. The noodles were a little soft. I would probably boil them even less next time. I will also add peas next time too. The recipe was a little bland, and it was HUGE, especially for two people. We will have left-overs for at least two more dinners.
This was Ok and my family ate it the first time I made it. The second time I added flour to the onions/butter to make a roux and then slowly added chicken broth to make a gravy. Added a splash of heavy cream and the consistency was much better than the original recipe.
Exceptional chicken and noodles. I didn’t have half and half but I had some heavy cream. Googled the substitute: 1/4 c cream 3/4 c milk. It may have even been creamer. I added a cup of frozen carrots and served it along with good ole mashed potatoes. A bit much for two but enough left over for lunch and dinner the next day.
Cutting the amount of flour in half would help.
This is delicious. Alterations I made was boiled my own chicken and used the stock from that. I also added a can of vegall and I didn’t have half and half so subbed evaporated milk. Worked fine! Will make again. And it makes a HUGE pot!
This recipe was awesome! I added some peas but other than that followed the recipe exact. This is getting added to my rotation!
Did not put the amount of chicken broth called for, about 16 oz. is what I used. Did not have half ‘n’half so made my own with 1/2 cup milk and 1/2 cup evaporated canned milk and mixed together. After made, I had more than I needed so will have left overs for the next couple of days. Also added 1/2 can peas as my husbands favorite. Very tasty and will make again.
I’ve made this a handful of times and it’s always a hit. I usually stick with the rotisserie chicken. Tonight I did add a little celery in with the onions and I seasoned with a 1/2 tsp of tumeric. I also used white ground pepper. My family definitely prefers when I use the frozen egg noodles over the dried egg noodles. I have to agree. The sour cream really takes it over the top.
this was delicious, i did cut back on the broth as some mentioned but not too much as i make my own egg noodles and they help to thicken the broth up a bit. overall a delicious meal.
Too liquidy
The sauce was kind of thin, so I also would recommend decreasing the amount of broth. It is kind of bland, for those who like spice. Some cracked black pepper available on the table should take care of that, for those who want it.
Must be me, I used my own cooked chicken, didn’t have half & half, but used Heavy Whipping Cream. I found it way too soupy, had to use half a block of Velveeta Cheese to thicken it up. I was not impressed with this recipe, and would not make it again.
Use less broth and / or milk. I had to add cornstarch / water mixture to mine to thicken it up a bit more.