Creamy Chicken and Homestyle Noodles

I made roasted chicken breasts on Friday night.  Saturday night we had a takeout fakeout at home for our New Year's celebration.  Sunday night I made this great dish and we are eating leftovers tonight.  If you like amish style chicken and noodles, you will LOVE this dish. 

The part I loved about this dish is that I didn't have to roast a whole chicken and debone it.  I used two leftover large chicken breasts and shredded the meat.  I added some celery, onions, carrots, and broth and let it cook away.  I then added parsley and the noodles and let it cook about 40 mins.  VOILA!  done.  Not much effort and a great winter meal. 

Creamy Chicken and Homestyle Noodles

leftover chicken shredded
2 cups onion chopped
2 cups celery chopped
2 cups carrots chopped
12 cups chicken broth, I use homemade
1 can evaporated milk
salt and pepper to taste
parsley for garnish
1 package frozen Raemes noodles

Cook onion, celery, and carrots until translucent.  Add chicken and stock.  Cook 1 hour to soften vegetables.  Add noodles and cook about 40 mins.  Add parsley and evaporated milk and heat till hot.  Serve. 

I served this with crusty garlic rolls.  It was absolutely the best leftover meal I have ever tasted.  I can't wait for the leftovers tonight.

Beef Enchilada---(Leftover Recipe)

Here is a great new recipe I tried this week.  I made a Beef Roast in the Crock Pot this week on Wednesday.  There was a very small piece left, which I made into Beef Enchiladas.  I am constantly on a quest to repurpose leftovers into something my family will enjoy. 

These enchiladas were very fast to make and only had to bake for 30 mins.  Not bad for a weeknight meal. 

Leftover Beef Enchiladas Recipe

Ingredients:

Servings: 6


• 1 tablespoon lite olive oil

• 1 onion, sliced

• 1 sweet red pepper, sliced
• 2 cloves garlic, minced

• 2 cups cooked roast beef, cubed

• 1 can enchilada sauce
• 6 flour tortillas

• 1 cup cheddar cheese, shredded


Directions:

Prep Time: 15 mins

Total Time: 55 mins

1.  Saute the onion & garlic until the garlic is fragrent & the onion is soft.

2.  Add the red peppers for a minute.

3.  Remove from heat add beef and 1/2 cup enchilada sauce.

4. Spoon about 3/4 cup of the meat mixture down the middle of each tortilla.

5.  Sprinkle with 1 tbsp of cheese.

6. Fold the tortilla sides up so they overlap slightly.

7. Place them side by side, seam side down, in a 11x7 baking dish.

8.  Spoon the remaining enchilada sauce over them.
9.Sprinkle with the remaining cheese.

10.  Bake in 350F degrees oven for about 30 minutes.


These turned out very good.  I would maybe add a little cheese to the beef mixture and also some red or black beans.  I served this with a side of mexican rice and corn.