Reames Chicken and Noodles Recipe on Bag: Homestyle Comfort Straight From the Package

There’s something deeply satisfying about creating homestyle comfort food that feels like a warm hug in a bowl. This dish brings together tender chicken and egg noodles in a creamy, savory sauce that reminds me of New England family dinners.

The beauty of this recipe lies in its simplicity—just follow the package instructions and add your personal touch. I’ve tested this in my tiny Boston kitchen multiple times to ensure it works perfectly every time, even in less-than-ideal conditions.

What you’ll get is a hearty, comforting meal with perfectly cooked noodles and chicken in a rich, velvety broth. It’s the kind of dish that fills your home with an inviting aroma and your belly with warmth.

The result is a meal that tastes like tradition, ready in about 30 minutes with minimal effort. This is comfort food at its most straightforward and satisfying.

Ingredients for Reames Chicken and Noodles Recipe on Bag

Pantry staples plus frozen noodles create this cozy bowl of comfort food goodness.

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The Reames noodles are the foundation—grab the 24 oz package from the freezer aisle at any major grocery store. I usually find them at Stop & Shop or Market Basket in New England (right next to the frozen veggies). For the chicken, boneless skinless breasts work best here—they stay tender and absorb all that creamy sauce. Look for ones that are uniform in thickness so they cook evenly.

No whole milk? Half-and-half works too (even richer, if you can believe it). Chicken broth can be swapped for vegetable broth in a pinch, though the flavor will be slightly different. Out of fresh celery? Celery seed at a quarter teaspoon adds that earthy note. The carrots aren’t just for color—they sweeten the broth as they cook. And if you forget the bay leaf (we’ve all been there), a pinch of dried rosemary does the trick.

Leftovers keep beautifully—actually taste better the next day once everything marries. Stores 4-5 days in the fridge, freezes for 3 months (noodles soften slightly but still delicious). Reheat gently on the stove with a splash of milk to loosen the sauce.

Step-by-Step Instructions for Reames Chicken and Noodles

Here’s how I create this comforting dish with ease and perfect results every time.

Step 1: Prepare the Chicken and Vegetables

Cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces. I find uniform pieces cook more evenly and make every bite perfect. Pat them dry with a paper towel to help them brown better.

Peel and dice the 2 whole carrots and 2 whole celery stalks into small, even pieces. Finely chop the 1 whole yellow onion. Mince the 3 cloves garlic cloves. This prep work ensures all the vegetables cook at the same rate and blend seamlessly into the dish.

Step 2: Cook the Chicken and Build the Flavor Base

Melt 2 tbsp of the 4 tbsp unsalted butter in a large pot over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until they’re lightly browned and cooked through. Remove the chicken and set it aside—it will finish cooking in the sauce later.

In the same pot, melt the remaining 2 tbsp unsalted butter. Add the chopped onion, carrots, and celery. Cook for 4-5 minutes until the vegetables start to soften. Stir in the minced garlic and cook for 30 seconds until fragrant. This creates a rich flavor foundation for your dish.

Step 3: Create the Creamy Sauce

Sprinkle the 0.25 cup all-purpose flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the 2 cups chicken broth and 2 cups whole milk, whisking constantly to prevent lumps from forming.

Add the 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried thyme, and 1 whole bay leaf. Stir well and bring the mixture to a gentle simmer. Cook for 5-7 minutes until the sauce begins to thicken and can coat the back of a spoon.

Step 4: Add Noodles and Finish Cooking

Stir in the 1 package Reames Frozen Egg Noodles—no need to thaw them first. Return the cooked chicken to the pot as well. Bring everything back to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened to your liking.

Taste and adjust the seasoning if needed. Remove the bay leaf before serving. The noodles should be perfectly cooked, soaking up all the creamy, savory sauce, and the chicken should be tender and flavorful in every bite.

Troubleshooting reames chicken and noodles recipe on bag

Sauce Too Thin

If your sauce isn’t thickening, let it simmer uncovered for 3-5 more minutes. The flour needs time to work its magic. I always keep a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) on standby—stir it in and simmer for 2 minutes. 💡

Noodles Mushy

Reames noodles cook fast once added. If they turn mushy, reduce the simmer time to 8-10 minutes next time. Test a noodle at 8 minutes—it should be al dente. Overcooking is the main culprit here.

Chicken Dry

To prevent dry chicken, don’t overcook in step 2. Just brown it for 5-6 minutes until it reaches 160°F. It’ll finish cooking in the sauce. I use a meat thermometer to be sure—no guessing in my tiny kitchen!

Sauce Lumpy

Whisk vigorously when adding the chicken broth and milk to prevent lumps. If it happens, a quick blend with an immersion blender smooths it right out. I’ve learned to pour liquids slowly while stirring constantly.

Bland Flavor

Taste before serving and adjust. A pinch more salt or pepper often does the trick. For depth, add ½ tsp garlic powder or a splash of soy sauce. My Nonna always said, “Season as you go!”

Sauce Separating

If the sauce looks greasy, it’s likely too hot. Lower to a gentle simmer and whisk. If needed, temper in ¼ cup cold milk slowly. This brings it back together beautifully. 🔥

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