Chicken and noodles gets a healthier twist when evaporated milk is used to replace milk or cream. The result is just as delicious and creamy, but better for you. Tender chicken thighs add a budget-friendly note to this recipe as well, making it family-friendly all around.
by Anne Coleman
What you'll need
- 3 lbs. chicken thighs
- 1 cup chicken stock
- 1 cup evaporated milk
- 2 tablespoons minced onion or 1/2 teaspoon onion powder
- 3 tablespoons fat from cooking thighs
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme, crushed
- Salt and pepper to taste
- 1 pound noodles, cooked al dente and kept warm
Notes:
Yields 4-6 servings
How to make it
- Preheat oven to 375 degrees F.
- Place chicken thighs on a rack over a baking pan.
- Bake for 1 hour or until juices run clear and a thermometer inserted in the thickest part of the thigh reads 170 degrees F.
- Remove from oven and let stand until cool enough to handle, about half an hour.
- Remove skin and bones from chicken and dice meat into 1/2-inch chunks.
- Remove 3 Tablespoons of drippings from pan and put into a large heavy bottomed pot. Add flour and whisk until smooth mking a roux.
- Over medium heat add minced onion or onion powder and stir until fragrant. Add stock and evaporated milk to roux and stir constantly until thickened.
- Once thickened, add chicken meat and stir until coated well. Heat through and add herbs and salt and pepper to taste before serving over noodles.
