Copycat Kraft Noodle Classics Chicken Dinner - Thanks for the help with this recipe! [View all]

[Lisa0825]

OK, so I tried to make this home made and I think it actually came out quite good! I didn't make precise measurements because I generally cook by taste. Here is what I did.

I put two baby carrots, one small celery stalk, and a handful of the frozen mixed peppers and onions into a small food chopper and chopped it all together until it was tiny, like the red flakes on the picture of the package. I sauteed about 2 tbsp of that mixture in a tablespoon of butter and then mixed in about a tbsp of cornstarch. When it was smooth and well blended in, I started adding water a couple ounces at a time while cooking on medium high heat, until it thickened to the right consistency... I probably added about 1.25 cups of water.

Then I added (by taste) about 1.5 tsp of Better Than Bouillon Chicken Base. THIS IS THE KEY in my opinion, because when I tried this last time with regular bouillon, it was too salty but needed more chicken flavor. This stuff is AWESOME! Thank you SO MUCH Warpy for suggesting that! I knew when I first opened the jar and tasted a dab of it, that this was going to work! http://www.superiortouch.com/retail/products/better-than-bouillon

Once the bouillon was blended in, I started adding seasonings by taste... a few dashes of turmeric, sage, thyme, onion powder, garlic powder, Accent, and Nature's Seasons Seasoning Blend (the one with the blue cap) http://www.mortonsalt.com/for-your-home/culinary-salts/food-salts/24/morton-natures-seasons-seasoning-blend/.

I mixed in the previous cooked small square noodles, and it was great!
http://www.amazon.com/Small-Square-Noodle-Flakes-kelemen/dp/B000LRH8BG/ref=sr_1_5?s=grocery&ie=UTF8&qid=1327780632&sr=1-5

I think this recipe comes close enough that I am going to send the directions along with the main ingredients to my sister as a gift!