Gluten Free Creamy Chicken Noodles

If you have approximately 45 minutes to spend in the kitchen, Gluten Free Creamy Chicken Noodles might be an awesome gluten free recipe to try. This recipe serves 8 and costs 65 cents per serving. One portion of this dish contains roughly 11g of protein, 10g of fat, and a total of 204 calories. 6 people were impressed by this recipe. Not a lot of people really liked this side dish. Head to the store and pick up cream of mushroom soup, eggs, unsalted butter, and a few other things to make it today. It is brought to you by Food Fanatic. Overall, this recipe earns a not so great spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Noodles in a Creamy Coconut Peanut Sauce {vegan and gluten free}, Zucchini Noodles with Creamy Roasted Red Pepper Sauce {Low Carb and Gluten Free}, and Chicken Parmesan with Zucchini Noodles (Grain Free, Paleo, Primal, Gaps, Gluten Free).

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 cans gluten free cream of mushroom soup

2 eggs

1/4 cup all-purpose gluten free flour, optional

1 cup all-purpose gluten free flour, plus more for rolling dough

1/2 teaspoon salt

1 cup cooked shredded chicken

4 tablespoons unsalted butter

Equipments:

bowl

plastic wrap

frying pan

pot

whisk

oven

Cooking instruction summary:

To Make the Noodles:Combine the flour and salt in a large bowl, then make a well in the center and add in the eggs.Using a fork combine the eggs into the flour mixture until slightly sticky.Roll out the dough on a floured surface, adding in more flour if necessary and knead for about 5 minutes, forming into a ball.Cover the dough ball with plastic wrap and place this in the fridge for at least 15 minutes, but up to 24 hours.Remove the dough from the fridge and roll out until about 1/4" thick, then cut them to the width you prefer.Continue to add more flour if needed to avoid sticking and cut them. Place each noodle on a plate or in a pan.Let them sit uncovered for 1 hour until they have dried out.To make the Creamy Chicken:Once the noodles are done, add the noodles, chicken, cream of mushroom soup, and butter to a large stockpot or French oven.Cover and let them warm up to a low boil.At this point, if the soup you used is more of a runny consistency, carefully whisk in the flour to thicken it, and then let this boil for 20-25 minutes.Serve as is, or over mashed potatoes.

 

Step by step:

To Make the Noodles

1. Combine the flour and salt in a large bowl, then make a well in the center and add in the eggs.Using a fork combine the eggs into the flour mixture until slightly sticky.

2. Roll out the dough on a floured surface, adding in more flour if necessary and knead for about 5 minutes, forming into a ball.Cover the dough ball with plastic wrap and place this in the fridge for at least 15 minutes, but up to 24 hours.

3. Remove the dough from the fridge and roll out until about 1/4" thick, then cut them to the width you prefer.Continue to add more flour if needed to avoid sticking and cut them.

4. Place each noodle on a plate or in a pan.

5. Let them sit uncovered for 1 hour until they have dried out.To make the Creamy Chicken:Once the noodles are done, add the noodles, chicken, cream of mushroom soup, and butter to a large stockpot or French oven.Cover and let them warm up to a low boil.At this point, if the soup you used is more of a runny consistency, carefully whisk in the flour to thicken it, and then let this boil for 20-25 minutes.

6. Serve as is, or over mashed potatoes.


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