Creamy Chicken Thighs & Noodles

Ingredients

• 8 boneless skinless chicken thighs (about 2 pounds)
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 2 tablespoons paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Hot cooked wide egg noodles

Directions

1. Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or until chicken is tender. Serve with noodles.

Recipe source: tasteofhome

Cheesy White Lasagna

Ingredients

• 1 pound ground chicken or beef
• 2 teaspoons canola oil
• 1-3/4 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup white wine or chicken broth
• 1 cup half-and-half cream
• 4 ounces cream cheese, softened
• 1 cup shredded white cheddar cheese
• 1 cup shredded Gouda cheese
• 1 large egg, beaten
• 1-1/2 cups (12 ounces) 2% cottage cheese
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 9 no-cook lasagna noodles
• 4 cups shredded part-skim mozzarella cheese
• Additional minced fresh basil, optional

Directions

1. Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray.
2. In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside.
3. In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil.
4. Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.

Recipe source: tasteofhome

Snappy Smothered Chicken Best Recipe

Ingredients
1 (8-oz.) package wide egg noodles
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
1 teaspoons jarred minced garlic
1 (10 3/4-oz.) can cream of mushroom soup
1 cup milk 1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces
2 tablespoons chopped fresh parsley


How to Make It
Step 1
Prepare noodles according to package directions. Keep warm.

Step 2
Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

Step 3
Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 Tbsp. parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.



Source : southernliving