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Chicken and Noodles: A Stew and A Casserole

credit: third party image reference

These recipes are a cross between chicken noodle soup and chicken and dumplings. the primary may be a thick and creamy stew that I wont to make with Ralphs's store brand dumplings, the type that was stocked within the dried pasta aisle of the grocery. But that spot within the store has been replaced with these Pennsylvania Dutch Homestyle Egg Noodles, which is what I now use. The second recipe also uses these egg noodles during a casserole with noodles on rock bottom and drop biscuits on top. you'll use another quite noodle if you would like.

Chicken Stew With Noodles

1-2 chicken thighs, bone-in, skin removed

6-8 cups water

half an onion, diced

3 stalks celery, sliced

2 carrots, peeled and sliced

6-8 teaspoons powdered chicken bouillon

salt and pepper, to taste

thyme and other seasonings of your choice

1/2 bag of dumplings or egg noodles

one 5 oz can of milk 

2 tablespoons cornstarch

Place the chicken thigh(s) during a deep-bottomed pot and canopy with water. bring back boil and skim the scum off the surface of the water.credit: third party image reference

Add the onion to the pot and let simmer until the chicken is completed cooking. Remove the meat and set it aside to chill.

Add the carrots, celery, chicken bouillon, salt, pepper, thyme, and other seasonings to the pot. bring back a boil, then lower the warmth and let simmer for about a quarter-hour.

Add the dumplings or egg noodles to the water. Let simmer for 10 minutes.

Make a slurry of milk and cornstarch: mix the 2 in a separate bowl. Add this mixture to the pot. this may thicken the stew. Let simmer for five minutes.

Shred or cut the chicken into bite-size pieces. Add the meat back to the pot and let it warm up for about 5 minutes.

Chicken & Dumplings Bake

half a bag of Pennsylvania Dutch Homestyle Egg Noodles

2 stalks celery, sliced

1 carrot, sliced

1 pigeon breast, dig bite-size pieces

one 10.5 oz can cream of soup 

2/3 cup chicken stock 

2/3 cup milk

1 cup Bisquick

1/4 cup shredded cheddar 

2 tablespoons butter, melted

3 ounces milk

Bring a pot of water to a boil, and prepare egg noodles consistent with package directions. Drain noodles and put aside.credit: third party image reference

In a little bit of oil, saute carrots and celery for a couple of minutes. Push the vegetables to the side, add the chicken, and brown on each side.

Add the noodles, soup, chicken stock, and milk to the pot. Stir to mix, then pour the contents into a greased casserole dish.

Preheat the oven to 400 degrees Fahrenheit. during a separate bowl, mix the Bisquick, cheese, melted butter, and milk. Drop the batter by spoonfuls on top of the casserole. Bake for 15-20 minutes or until a toothpick inserted comes out clean.

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