| Ingredients: 1 Can(s) chicken broth 8 Ounce(s) noodles, egg 2 Package(s) gravy, chicken 1/2 Pound(s) cooked shredded chicken breast 4 potato 1/2 Tablespoon(s) butter 1/2 Cup(s) half and half 1 Tablespoon(s) garlic salt 1/4 Cup(s) cream, heavy |
Directions:
This recipe requires 3 medium pots: one for mashed potatoes, one for noodles, and one for gravy. Peel and chop the potatoes into large chunks then boil in salted water. Drain and mash. Add cream, butter, and salt. Cook the noodles in salted water until al dente. Drain, and set aside, reserving one cup of the pasta water. Prepare the chicken gravy as described on the packet, but use chicken broth instead of water. Add the chicken to the gravy and cook until warm. Have the reserved pasta water ready to add if necessary. The goal is to have enough gravy to fully coat all the chicken. Serve on a plate with potatoes and noodles side by side with the chicken gravy over all. |
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Egg Noodles (
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2 1/2 Cup(s) flour 1 Pinch(s) salt 2 large beaten egg 1/2 Cup(s) milk 1 Tablespoon(s) melted butter |
Directions: In a large bowl, mix flour and salt. Add beaten egg, milk and butter. Knead until smooth, about 5 minutes. Let rest in bowl 10 minutes. On a floured surface, roll out dough to about .25 inch thick. Cut into noodle shapes. Allow to air dry about 30 minutes. Boil until al dente. |