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Creamy Chicken And Noodles Recipe
|Medium noodles||2 Cup (32 tbs)|
|Canned slivered blanched almonds||1⁄4 Cup (4 tbs)|
|Cooked chicken/Canned chicken||1 1⁄2 Cup (24 tbs) (in large pieces)|
|Chicken bouillon cube||1|
|Hot water||1⁄2 Cup (8 tbs)|
|Grated orange peel||1⁄4 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Commercial sour cream||1 Cup (16 tbs)|
|Snipped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1883 Calories from Fat 949
% Daily Value*
Total Fat 107 g164.1%
Saturated Fat 44.7 g223.6%
Trans Fat 0.1 g
Cholesterol 468.9 mg
Sodium 3259.3 mg135.8%
Total Carbohydrates 145 g48.2%
Dietary Fiber 9.6 g38.4%
Sugars 12.6 g
Protein 90 g180.1%
Vitamin A 67.8% Vitamin C 42.2%
Calcium 45.3% Iron 45.6%
*Based on a 2000 Calorie diet
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.