Gourmet Chicken with Noodles
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- ⅓ cup onion, diced
- 1 tablespoon butter
- 3 cups dry egg noodles
- 2¾ cups chicken broth, Shortcut
- ½ teaspoon lemon peel, grated
- ½ teaspoon MSG
- 1 teaspoon salt
- 2 tablespoons dry white wine, or sherry
- 1 cup sour cream, Shortcut
- 2 cups cooked chicken, diced, fresh cooked or canned - drained
- ¼ cup toasted slivered almonds
- 3 tablespoons fresh parsley, chopped
Instructions
- In a pot, melt the butter. Add the onion and cook until tender but not browned.
- Add the noodles, broth, lemon peel, MSG, and salt. Stir together, bring to a boil. Reduce heat to low, cover, and simmer 25 minutes or until noodles are tender.
- Stir in the wine, sour cream, and chicken. Heat through.
- Sprinkle with almonds and parsley, serve and enjoy.
Notes
Low cost per serving, and the broth shortcut is a 2 for 1, as you can cook the chicken at the same time.
Shortcuts: Chicken Broth (Pressure Cooker), Sour Cream.
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