Sheila's Chickensh*t Homemade Chicken & Noodles
Did I Hear You Say You're Craving Comfort Food?
For my family, this is it... pure and simple, hot and delicious! Homemade chicken and noodles with yummylicious sauce to make you happy, make your tummy smile, and make your kids beg you to make it again... and again!
This is my own original recipe, tweaked over many years to perfection. This is the meal visitors to my home request I make for them.
Imagine fixing your plate with some hot mashed potatoes and green beans, then ladling this chicken and noodle wonderfulness onto your potatoes. Grab one of my hot fresh Lazarus rolls while you're at it. Oh, my my.
This dinner can move into the "quick to fix" category if you use packaged dry or frozen egg noodles instead of the homemade ones.
Down Home Green Beans
In 1 qt. saucepan, place 1 can of undrained green beans, 1 tsp. dry onion flakes, 1 heaping tsp. bacon grease, and salt/pepper to taste. Bring to a boil then simmer for as much time as you have available before serving. (An hour is perfect - 15 minutes will do!)
The Girl Who Named This Dish "Sheila's Chickensh*t" - My Sis, Celia
My sister and I are always being silly and having fun. The first time I made this dish for her, I ran out of the poultry seasoning granules I use. My husband Ron was dispatched to the store with a short list, and I hollered "don't forget the Chicken Sh*t!" My sister asked, somewhat aghast, what that might be. After I'd explained, she officially christened the dinner "Sheila's Chickensh*t Dinner" and the name, of course, stuck.
This recipe freezes very well, so make plenty and save for a later meal. Or freeze the mixture before adding noodles, so the noodles will be fresh.
Ingredients
- 4 cups water
- 2 -12 oz. cans chicken meat
- not drained OR 2 cups cooked chicken meat
- Salt
- Pepper to taste
- 3 tbsp. instant chicken seasoning granules (the "Chickensh*t") that come in a jar
- 1 tsp Poultry Seasoning (more if you like)
- 2 tsp dry onion flakes
- 2 tbsp butter or margarine
- 1 Can Cream of Chicken Soup
- 1 Soup Can of Milk
Instructions
- Place water, chicken, salt, pepper, chicken seasoning, poultry seasoning, dry onion, and butter in large Dutch oven. Bring to a boil. Reduce heat to very low and simmer until you're ready to add the noodles (as little as 15 minutes if using prepared dry noodles or as long as 3 hours if using homemade egg noodles).
- Prepare egg noodles as directed below. When dry, add one noodle at a time to boiling chicken mixture. Cook until noodles float (about 8-10 minutes). Reduce heat, stir in can of Cream of Chicken soup and milk and reheat to boiling.
Egg Noodle Recipe
I'll be honest - these noodles are very easy, but they do take a long time for drying and a bit of flour mess to fool with. That being said - they are SO worth it!
For these delicious noodles, you'll need a flat surface such as table or countertop, a rolling pin, and a pizza cutter.
Ingredients
- 3 eggs
- slightly beaten
- 2/3 cup water
- 3 + cups all purpose flour
- 1.5 tsp. salt
Instructions
- Blend water and eggs together with wire whisk. Add and whisk in salt. Begin stirring in flour a bit at a time, incorporating all the flour after each addition. Stop adding flour when mixture pulls away from sides of bowl while stirring but is still somewhat sticky.
- Cover prep surface with white clean towel covered liberally with flour. Place dough on floured surface, pat down, flip over, pat down again. You want to work quite a bit of flour into the noodles. Roll the noodle dough with floured rolling pin until you have a nice flat piece you can handle. Turn the noodles sideways and roll again. Roll out as thin as desired, my family like them about 1/8" thickness.
- Cut into strips with pizza cutter and leave out to air dry. After about 1.5 hours, turn over each noodle to expose other side to air.
- Noodles at this stage (dried) may be easily frozen and saved for a later time!
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My Favorite Mashed Potatoes
Boil peeled Yukon Gold potatoes until fork-tender, about 25-30 minutes. Drain and return cooked potatoes to pan. Add 1/4 stick of real butter and 1/2 cup real heavy cream and start whipping with potato masher or with electric mixer. Gradually add milk a bit at a time until potatoes are desired consistency. Salt/Pepper to taste.
