Chicken and Noodles Parish Blues Updated

bayou sam's cajun grill

©2016, 2024

AuthorDartagnan
DifficultyBeginner

"comfort food at it's best"

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Yields8 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
Chicken
 2 large boneless skinless chicken breasts
 2 tsp dried parsley
Noodles
 6 cups lite chicken stock, plus more if neededto cook pasta in and use a base
 12 oz extra broad noodles, boiled until firm, but not done, strained reserving cooking liquidany large noodle or pasta will work great!
Remainder
 26 oz reserved pasta cooking liquidor light chicken stock
 14 oz cream of chicken soup
 14 oz H-E-B Queso Chicken Blanco Soup
 1 tbsp Kosher salt
 1 tbsp black pepper, coarse ground
 2 tsp garlic powder
 1 tsp onion powder
 1 tsp cayenne pepper
 1 ½ cups frozen mixed vegetables
 ½ cup heavy cream
1

Season chicken breasts with Creole and Triple Blast Seasonings, topping with dried parsley on one side. Steam chicken breasts until just
done. About 20 minutes in steamer. Remove let cool.

2

Dice small. Set Aside.

3

Cook pasta to firm, but not quite done. Strain reserving cooking liquid/stock.

4

In the same pot as you cooked the pasta, add soups, stock and seasonings. Bring to a simmer, mixing well. Let
simmer 5 minutes. Add frozen vegetables.

5

Stir in chicken and half and half and cover and let simmer 20 minutes.

6

Remove from heat, fold in pasta and serve.

7

Or transfer to covered dish and keep warm in 275° until serving.

Ingredients

Chicken
 2 large boneless skinless chicken breasts
 2 tsp dried parsley
Noodles
 6 cups lite chicken stock, plus more if neededto cook pasta in and use a base
 12 oz extra broad noodles, boiled until firm, but not done, strained reserving cooking liquidany large noodle or pasta will work great!
Remainder
 26 oz reserved pasta cooking liquidor light chicken stock
 14 oz cream of chicken soup
 14 oz H-E-B Queso Chicken Blanco Soup
 1 tbsp Kosher salt
 1 tbsp black pepper, coarse ground
 2 tsp garlic powder
 1 tsp onion powder
 1 tsp cayenne pepper
 1 ½ cups frozen mixed vegetables
 ½ cup heavy cream

Directions

1

Season chicken breasts with Creole and Triple Blast Seasonings, topping with dried parsley on one side. Steam chicken breasts until just
done. About 20 minutes in steamer. Remove let cool.

2

Dice small. Set Aside.

3

Cook pasta to firm, but not quite done. Strain reserving cooking liquid/stock.

4

In the same pot as you cooked the pasta, add soups, stock and seasonings. Bring to a simmer, mixing well. Let
simmer 5 minutes. Add frozen vegetables.

5

Stir in chicken and half and half and cover and let simmer 20 minutes.

6

Remove from heat, fold in pasta and serve.

7

Or transfer to covered dish and keep warm in 275° until serving.

Notes

Chicken and Noodles Parish Blues Updated