Easy chicken and noodles

Who doesn't love chicken & noodles... creamy, dreamy, warm & comforting.  It is so delicious.  I crave this dish often and since it is so incredibly easy I enjoy it a lot.  My family loves it & basically anyone that tries it agrees. 


I make this in the crockpot.  As a working girl, the crockpot comes in handy.


I like flavorful things, and use multiple layers to make this even better.  Don't worry cause it's all easy stuff.  This working girl is tired after working all day, so I try to have shortcuts and bump up the flavor to get the best of both worlds easy style.


To make it quick and the dish less greasy, I either use boneless skinless chicken tenderloins or breasts, and have also used boneless skinless chicken thighs and all work equally good.


** NOTE ...I use lots of seasonings, poultry seasoning, parsley flakes, garlic & onion powder, seasoned salt & pepper, celery seed or flakes, and at the end a couple tablespoonful's of chicken base/bouillon, or sometimes I even used the packet of chicken gravy mix ( I use just a tablespoonful and save the rest of the package in a Ziploc baggie  (that is a good trick to bump the flavor of things, beef, turkey or chicken gravy mix).  It is good in stews, soups anything..


However you make this, make it soon and enjoy....


Easy chicken and noodles


1 lb of boneless & skinless chicken (tenderloins, breasts, or thighs)
1/2 onion chopped
1 1/2 boxes of chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1/2 package of frozen mixed vegetables
1 package of frozen Reams noodles
1-2 Tablespoonful's of chicken base/bouillon/gravy mix **see note above
seasonings of your choice ( I use  poultry seasoning, parsley flakes, garlic & onion powder, seasoned salt & pepper, celery seed or celery flakes)




In crockpot add stock and whisk in the chicken broth, cream of chicken and celery soup, and mixed vegetables.  Add seasonings (**except chicken base/bouillon/gravy mix), mixing well, add chicken and stir coating chicken.  Cook on low 4-5 hours or high about 3 hours until chicken is cooked thru and tender.  Shred chicken into soup mixture when done.  Add frozen noodles stirring well.  Cook on low for around 20-30 minutes stirring often.  Add chicken base/bouillon/gravy in the last 5-10 minutes of cooking stirring well to dissolve.  Check for doneness and stir gently.  If you like this mixture thick you can leave as is, sometimes I add a little more chicken stock to thin it out.  Serve and enjoy.  This keeps well in the fridge for a couple days, and heats up well.

Homemade mac & cheese

I learned this recipe from my mom..  It is so good.. and gets rave reviews every time I make it.  Whenever I take it somewhere the dish comes home empty.  Always so good.


 I added a little extra seasonings as always, and I use whatever cheese I have. Usually a mixture of Colby jack, cheddar, & parmesan, but I usually clean out the cheese drawer and put bits of this and that in there. 


I also undercook the pasta by one minute less than the directions call for.  I always salt the water too.  Gives the pasta more flavor.


Like always use what you have and what you like.  Muenster, mozzarella, swiss all good too.  For the milk, I always start with 2 cans of evaporated milk & take the gallon and pour it just till it almost reaches the top of the macaroni.  I add the cans of milk and all of the cheese & eggs and mix it up well, then add the milk.  I noticed the cheese doesn't all float to the top when I do it that way.  You can add cubed ham, or cooked bacon to this as well if you want to add additional flavor.  Anyway you make it, make this today.. and enjoy




Box of elbow macaroni, cooked about 1 minute under done, following package directions
3 packages (8oz) shredded cheese ( I use a mixture of Colby jack & cheddar and a sprinkle of parmesan cheese2 cans evaporated milk
4 eggs beaten
milk
Butter (to put little pats on the top)
*seasonings of your choice (I use seasoned salt & pepper, garlic & onion powder)




Grease a large baking dish.  Cook the macaroni and drain.  In the baking dish place macaroni adding the evaporated milk.  Stir well.  Sprinkle the seasonings in, add eggs and cheese mix well.  Slowly pour the milk in, till its barely to the top of the macaroni. :Top with the pats of butter. Bake at 375 for about and hour and a half or until golden bubbly (we like the top of ours crispy and the center set) and the center of the casserole is set and bubbly. 

My moms sausage biscuits and gravy

My mom taught me how to make this recipe... and it is so good... Thanks mom :)


The best ever.  I as usual put a little of my own spin on it.  I add a little onion & garlic powder, and a little seasoned salt & pepper.  Just for a little extra flavor.


I only use Bob Evans sausage in the white package as well.  I have tried so many other brands and nothing compares. 


I also add 3-4 cups of milk, and no I don't measure it, I usually add about 2 inches above the sausage layer in the pan.


Another very important step is to cook that raw flour taste as well, I cook the flour into the biscuits and gravy, till it starts turning a little browned.


 Super important and makes the end result yummy.  I use canned jumbo style biscuits, but homemade works, or drop type biscuits work too.


Make this for your family soon.. and as always Enjoy...




My mom's Sausage biscuits and gravy


1 lb roll of Bob Evans sausage in the white package
2/3 cup all purpose flour
3-4 cups milk
cooked biscuits split with butter added
seasonings of your choice ( I use garlic & onion powder, seasoned salt and pepper)




Brown sausage in a large pan, breaking into very small pieces with the back of a spoon.  Cook until browned and no longer pink.  Sprinkle flour and seasonings over the sausage stirring the meat will to get the flour and seasonings coating the meat.  Cook stirring constantly for around 3-4 minutes or until the raw flour mixture is out.  Add the milk and continue to cook stirring often until the mixture is thick and bubbling.  Serve over buttered biscuits.  Enjoy

Stuffed pepper soup

I love this stuffed pepper soup... with all it's different flavors, textures and tastes it is a true winner. 

 I use ground turkey with mine, but ground beef,  pork, sausage or chicken will work just as easily.  

 I used only green peppers but any color peppers will work out just fine too.  You can make this more soupier and add more beef broth, or mote tomato sauce.  It's up to you.  I also cook the rice separate and put the rice in the bowl and ladle the soup on top of it.  You can mix it together but I think the rice gets a tad mushy. I served mine with cornbread on the side.  

However you make it , make it today.  Enjoy

Stuffed Pepper Soup

1 lb. ground turkey (or beef)

1 large green pepper, small diced

1 onion, small diced

1 16 oz can of tomato sauce

1 can tomato soup

1 box of beef broth

1 T. sugar

Cooked rice

seasonings of your choice.. I used seasoned salt, pepper, parsley flakes, celery seed, pinch of paprika, thyme and garlic and onion powder. 

Brown the meat, green pepper, onion together until the meat is no longer pink, and the vegetables are soft.  Add remaining ingredients (except the rice) and bring to a boil, turning down the heat simmering for 10-15 minutes.  Serve a big scoop of rice in a bowl, ladle the soup mixture over the top.  Serve with cornbread.  Enjoy