Sometimes you want to taste a little bit of nostalgia in your food: notes of my mom’s chicken and biscuits and traces of my favorite elementary school lunch, chicken pot pie. This recipe has definitely satisfied that craving for me and I hope it does for you, as well. This is comfort food…a throwback ode to the belly-warming repose of cheese, meat and carbs 🙂 And it can be made in 28 minutes, of course.
This is definitely one of our easiest recipes. It’s a good one for getting your kids involved. Grab some pointers here and let us know how your kids do with the cooking! One really cool thing is that this recipe contains 4 of the 5 food groups: veggies, grains, dairy, & protein. This provided me a great opportunity to explain food groups to the kids. On top of that, I felt like I didn’t need a side dish because the recipe has everything on its own! Although, I did pop some Pillsbury biscuits in the oven while I cooked. Any excuse to make those addictive things!
🌈 KIDIFY THE MEAL 🌈
🍅Kids pick the noodles. Let your kids select the noodle type for this meal. Any kind of small noodle with grooves works really well, i.e. shells, macaroni, orecchiette, farfalle (bowtie), rotini, etc.
🍅Make a face! Some kids can’t handle sauces with potentially unidentifiable ingredients. To ease this, have fun and make a face on their plate with the food. I made eyes and nose with dollops of the chicken mixture, and then used the noodles to make a mouth and eyebrows.
🍴 MODIFY THE MEAL🍴
🍅Swap out the noodles. The only ingredient in this dish that contains gluten for sure is the noodles. You can remedy this very easily. Some of the gluten-free noodle products I like are Ancient Harvest quinoa pasta (just be careful not to overcook cause it can get mushy) and Trader Joe’s Organic Brown Rice & Quinoa Fusilli Pasta. Another option is rice noodles, although small rice noodles that aren’t mai fun style might be hard to find.
You should also double check the ingredients in the chicken broth you’re using. Some broths and stocks contain gluten or traces of gluten.
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- 1 t salt
- 1 lb box of noodles (shell, macaroni or orechiette)
- 2 T cooking oil
- 1/2 medium yellow onion (chopped)
- 2 large cloves garlic (minced)
- 1 lb boneless, skinless chicken thighs (cut into small 1" pieces)
- 1 cup chicken broth/stock
- 5 oz sour cream
- 1/2 cup milk or cream
- 1 1/2 cup parmesan cheese (shredded)
- 10 oz frozen vegetable mix (peas, green beans, corn, carrots)
- 1/2 t paprika
- 1/2 t salt
- 1/4 t pepper
- 1/4 cup cold water
- 1 T cornstarch
Heat water for pasta. Once boiling, salt the water and add pasta. Cook according to package. When done, strain and set aside.
Heat medium-sized pan on medium-to-high heat. Once heated, add 2 T cooking oil and onion, garlic, and chicken. Mix together in pan. Cook for 10 minutes (or until chicken is no longer pink), stirring occasionally.
If applicable, tip pan to the side and use a baster to suck up the chicken grease. Discard grease.
Add chicken broth, sour cream, milk/cream, parmesan, frozen veggies, paprika, salt and pepper to the pan with the chicken. Cook on medium for 10 minutes, stirring frequently.
Combine cold water and cornstarch in a small bowl. Whisk with a fork until slightly thickened and pour into chicken mixture. Cook for 5 minutes, stirring frequently. Remove from heat.
Scoop noodles on individual plates or bowls, and pour creamy chicken mixture atop noodles, like a sauce.
We recommend that all meals for children be served with milk.