Creamy Chicken & Swiss Ramen with Vegetables

Did you ever think you’d be tempted to call a canned soup/pasta dish fusion?  Well, this one’s a hit in that category, I think.  It combines  yummy ingredients from several cultures to make a delicious, hearty and budget friendly entre you’ll get request for.  Be sure to mention that this is a “fusion” dish to encourage your group to think in terms of the great things about diversity of cultures, especially with food.  It is also beautifully easy to make so preparation can be a family projec

 Creamy Chicken & Swiss Ramen with Vegetables

Serves 4                  $1.80 per serving       *648 calories  —-280 from fat


  • 2 packages Ramen noodles (chicken flavor)
  • 1 cup of water + 1 cup chicken stock
  1. Cook Ramen Noodles in water/chicken stock for the prescribed time.  Set aside.
  2. Slice, dice, chop and julienne then stir-fry only until barely crisp tender (then set aside in a large mixing bowl)
  • 4 cups vegetables – (your choice of veggies and style of cut) in
  • 2 tbsp. peanut oil

Add the next ingredients to the veggies and mix well, finally adding the cooked noodles  along with the cooking liquid. Toss all to distribute the veggies and cheese through out the noodles.

  • 1-10oz. can condensed cream of chicken soup (undiluted)
  • 1- 5 oz. can sliced water chestnuts(drained)
  • 2 oz. shredded reduced fat Swiss cheese
  • 2-3 sliced green onions (scallions) ( Young and small, use 3, otherwise 2)
  • 3 tablespoons fresh cilantro, chopped (may substitute flat-leaf parsley.)
  1. When well mixed, place in a lightly greased casserole dish.
  2. Bake in a 350° F oven for about 20 minutes, until hot and bubbly.
  3. Spoon onto serving dishes and garnish with chopped cilantro (parsley)

Your family will love this dish and it gets those vegetables in there!

*These numbers are approximate based on the brands of soup, cheese and the types of veggies you choose.  Be sure to check labels to maximize your nutritional goals.

©Barbara Ziegler/ 2013

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