I need a good recipe for chicken and noodles?

I have half of a rotisserie chicken in the fridge and want to make some chicken and noodles with it. what is a good recipe to use? I like trying something different so I'm open to suggestionsI need a good recipe for chicken and noodles?
Chicken Teriyaki Noodles.


500g fresh hokkien noodles


2 1/2 tablespoons peanut oil


500g chicken breast fillet, thinly sliced


3 green onions, sliced diagonally


1/2 red capsicum, deseeded, sliced


125g baby corn, quartered lengthways


1 stick celery, thinly sliced


1/2 cup thick teriyaki marinade


1 tablespoon reduced-salt soy sauce


1/4 cup roasted peanuts, chopped


Method


Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Set aside.


Heat a wok over high heat. Add 1 tablespoon of oil and half the chicken. Stir-fry for 2 minutes or until chicken is cooked through. Remove. Repeat with 2 teaspoons of oil and remaining chicken.


Add remaining 1 tablespoon of oil to wok. Swirl to coat wok. Heat until hot. Add vegetables. Stir-fry for 1 minute.


Add chicken, noodles, marinade, soy sauce and peanuts to wok. Stir-fry for 1 minute or until hot. Serve.I need a good recipe for chicken and noodles?
Fettuccini Alfredo with Chicken


2 chicken breasts, cut in slices about 1/4 '; thick then in bite-size morsels


3 - 4 leaves of sage


1 cup broccoli florets (optional)


1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)


8 oz pasta (fettuccine, tagliatelle) or 12 oz (3/4 package) penne, etc. (fettuccine is heavier).


8 tablespoons unsalted butter, at room temperature (or 4 of olive oil for sauteeing the chicken and 4 of butter for the sauce)


1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table


2 cup heavy cream or Half and Half (or 1/2 of each)


salt and freshly ground pepper (use white pepper if you have it)


a pinch of grated nutmeg


Pasta pot; pan large enough to hold all ingredients and pasta.





SET the pasta water to boil in your pasta pot.





IN the large sauté pan large enough to hold all the ingredients, sauté the chicken in 4 tablespoons of butter or good olive oil until lightly browned. Set chicken aside on a warm plate.





ADD the pasta to the boiling water in the pasta pot. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry.





IN the sauté pan: ADD the heavy cream, 4 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.





ADD pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir.





ADD the cooked chicken and optional ingredients and mix again. Taste for salt. Add a TBSP or two of the pasta cooking water if too dry.





ADD the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.





TURN into a warmed serving bowl, or directly onto warmed plates.





VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown.





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Chicken Breasts Alfredo-- just add broccoli





6 boneless chicken breast halves (about 1 1/2 pounds)


1/2 cup all-purpose flour


3 large eggs, beaten


3 tablespoons water


1/2 cup Romano cheese


1/4 cup chopped flat leaf (Italian) parsley


1/2 teaspoon salt


1 cup fine bread crumbs


6 tablespoons butter or margarine


4 tablespoons vegetable oil


Cheese Sauce (recipe follows)


12 slices mozzarella cheese





Coat chicken in flour.


Mix eggs, water, Romano cheese, parsley, and salt together.


Dip chicken in egg mixture; then, into bread crumbs.


Heat butter and oil in large skillet. Cook chicken breasts over medium heat until brown, about 15 minutes. Transfer chicken to 11 x 7-inch baking dish.


Preheat oven to 425*F (220*C).


Make cheese sauce and spoon over chicken. Top each piece with a slice mozzarella cheese.


Bake until cheese melts and chicken is tender, about 8 minutes.


Add some boccoli





Cheese Sauce


1 cup whipping cream


1/4 cup water


1/4 cup butter or margarine


1/2 cup grated Romano cheese


1/4 cup snipped parsley


Heat cream, water, and butter in a 1-quart saucepan until butter melts. Add cheese; stir over medium heat for 5 minutes. Stir in parsley.


Makes about 2 cups.





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Cajun Chicken Alfredo





4 (5-ounce) boneless, skinless chicken breasts


1 cup blackening spice (recommended: Paul Prudhomme's Chicken)


2 tablespoons extra-virgin olive oil


3 tablespoons minced garlic


1 cup roughly chopped marinated sun-dried tomatoes


1/4 cup white wine


3 cups heavy cream


3/4 cup grated Parmesan


1 teaspoon sea salt


1 teaspoon freshly ground black pepper


1 pound cooked fettuccine


1/2 cup sliced scallions





Preheat the oven to 350 degrees F.


Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.





In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.





When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.





Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan





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Cook chicken and remove all skin and bones. For the chicken you have I am fairly sure I has a nice browned skin so boil it in 2 qts of chicken stock or a good bullion. This will get all the nice flavors from the skin and bones. Cut the chicken in bite sized pieces. Slice one carrot into coins. Chop a stalk or two of celery, add a nicely chopped onion and about 1 tsp. chopped garlic. Cook until everything is tender and aromatic. Add noodles, as many or as few as you like. A few noodles and you will have a wonderful soup. If you want to make a casserole instead, just add more noodles and drain off the liquid when they are cooked. Add a can of cream of celery or cream of chicken soup. Pour into casserole dish and top with buttered cracker crumbs. Bake in 350 degree oven till crumbs are golden brown. Both of these are really good.
MMm, I love rotisserie chickens! Be sure to add all the juice in the bottom of the container to the noodle dish!








Creamy Chicken and Noodles


Prep: 10 min., Cook: 15 min.





1 (0.6-oz.) envelope Italian dressing mix


1 (8-oz.) package wide egg noodles


2 tablespoons butter, softened


3 cups chopped cooked chicken


1 cup whipping cream


1/4 cup freshly grated Parmesan cheese


2 tablespoons chopped fresh parsley





1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.


2. Cook noodles according to package directions; drain well, and return noodles to pan.


3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately. Yield: Makes 6 servings





VARIATIONS:


1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.


2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1⁄2 cup (2 oz.) shredded Mexican four-cheese blend.


3. Italian Style: Add 1⁄4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.





--Southern Living


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Invent Your Own Casserole





1 (8-ounce) carton sour cream


1 cup milk


1 cup water


1 teaspoon salt


1 teaspoon pepper





CHOOSE ONE FROM EACH CATEGORY:





SAUCE MAKERS:


1 (10 3/4-ounce) can cream of mushroom soup, undiluted


1 (10 3/4-ounce) can cream of celery soup, undiluted


1 (10 3/4-ounce) can cream of chicken soup, undiluted


1 (10 3/4-ounce) can Cheddar cheese soup, undiluted


2 (14 1/2-ounce) cans Italian-style diced tomatoes, undrained





CHOOSE ONE FISH/MEAT/POULTRY:


2 (6-ounce) cans solid white tuna, drained and flaked


2 cups chopped cooked chicken


2 cups chopped cooked ham


2 cups chopped cooked turkey


1 pound ground beef, browned and drained





CHOOSE ONE PASTA/RICE:


2 cups uncooked elbow macaroni


1 cup uncooked rice


4 cups uncooked wide egg noodles


3 cups uncooked medium shells





CHOOSE ONE FROZEN VEGETABLE:


1 (10-ounce) package frozen chopped spinach, thawed


1 (10-ounce) package frozen cut broccoli


1 (10-ounce) package frozen Italian green beans


1 (10-ounce) package frozen English peas


1 (16-ounce) package frozen sliced yellow squash


1 (10-ounce) package frozen whole kernel corn





CHOOSE ONE OR MORE EXTRAS (OPTIONAL):


1 (3-ounce) can sliced mushrooms, drained


1/4 cup sliced ripe olives


1/4 cup chopped bell pepper


1/4 cup chopped onion


1/4 cup chopped celery


2 garlic cloves, minced


1 (4.5-ounce) can chopped green chiles


1 (1 1/4-ounce) envelope taco seasoning mix





TOPPINGS:


1/2 cup (2 ounces) shredded mozzarella cheese


1/2 cup (2 ounces) shredded Swiss cheese


1/2 cup grated Parmesan cheese


1/2 cup fine, dry breadcrumbs





Combine 1 (8-ounce) carton sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Pasta/Rice, Frozen Vegetable, Fish/Meat/Poultry, and if desired, Extras.


Spoon casserole mixture into a lightly greased 13- x 9- x 2-inch baking dish; sprinkle with your choice of toppings.





Cover and bake casserole at 350º for 1 hour and 10 minutes; uncover and bake 10 additional minutes.





Chicken Casserole: Cream of chicken soup, broccoli, rice, chicken, Parmesan cheese, and breadcrumbs.





Ham Casserole: Cream of celery soup, Italian green beans, wide egg noodles, ham, garlic, and 2 portions Swiss cheese.





Turkey Casserole: Italian-style diced tomatoes, spinach, medium pasta shells, turkey, onion, garlic, mozzarella cheese, adn breadcrumbs.





Vegetarian Casserole: Italian-style diced tomatoes, yellow squash, rice, olives, 4 portions celery, 4 portions bell pepper, garlic, parmesan cheese, and breadcrumbs.





Yield: 6 servings





--Southern Living, NOVEMBER 1996
Easy Peasy......





Cook up some noodles


Pull chicken from bone into bite size pieces





make a nice cream sauce-





Heat olive oil in a skillet and add sliced onions. Saute until onion are soft, but not brown. Add a couple cloves of minced garlic and 1/2 teaspoon or so each of a few herbs... oregano, basil, tarragon, thyme, marjoram, whatever you like. Add a splash of cream or milk and bring to a simmer. Add chicken, salt and pepper and heat for another minute or two. Put chicken cream sauce over noodles and top with grated parmesan cheese.
I usually do this with Turkey around the holidays, however the concept is similar.





If your making Chicken noodle soup, try adding onions, garlic, sesame oil, and a minute before you pull it, drop a raw egg, and stir it. Add pepper to your liking.
Cut it up and heat it with chicken broth and then add your noodles. I use Amish homemade ones. You will need to season it to taste.
I like to use ramen with some onions and chicken. Just put them together with water in a teflon pan and heat and eat.