Creamy Chicken And Noodles Recipe
Ingredients
| 2 cups medium noodles | ||
| Butter/Margarine | 1 Tablespoon | |
| Blanched almonds | 1/4 Cup (16 tbs) | |
| 1 1/2 cups cooked or canned chicken, in large pieces | ||
| 1 chicken-bouillon cube | ||
| Hot water | 1/2 Cup (16 tbs) | |
| Orange peel | 1/4 Teaspoon, grated | |
| Lemon peel | 1/4 Teaspoon, grated | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 cup commercial sour cream | ||
| Snipped parsley | ||
Directions
About 30 minutes before supper:
1. Cook noodles as package label directs; drain.
2. Meanwhile, in butter, in skillet, saute almonds until golden; remove; set aside. To skillet add chicken; heat gently until hot.
3. Dissolve bouillon cube in hot water; add to chicken with grated orange and lemon peels, salt, pepper, and drained noodles; mix gently. Stir in sour cream. Heat mixture quickly, but do not boil.
4. Turn into warm serving dish; sprinkle edges with nipped parsley; top with sauteed almonds. Serve at once.
1. Cook noodles as package label directs; drain.
2. Meanwhile, in butter, in skillet, saute almonds until golden; remove; set aside. To skillet add chicken; heat gently until hot.
3. Dissolve bouillon cube in hot water; add to chicken with grated orange and lemon peels, salt, pepper, and drained noodles; mix gently. Stir in sour cream. Heat mixture quickly, but do not boil.
4. Turn into warm serving dish; sprinkle edges with nipped parsley; top with sauteed almonds. Serve at once.
Chef
