50's Style Creamed Chicken |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Got this from A Man, A Can, A Plan cookbook. Super easy. We generally add more onions (have used as much as 2 cups) and caramelize them because we love onions and feel like it gives the dish more flavor that way. We also add extra seasonings as cream of mushroom soup is a little bland for us. My favorite is garlic and italian seasoning added while cooking the onion. Ingredients:
10 ounces canned chicken breast meat, drained and flaked |
11 ounces reduced-fat cream of mushroom soup |
6 ounces sliced mushrooms, drained |
12 ounces no yolks egg noodle substitute, cooked per package directions |
1/2 cup onion, chopped |
2 teaspoons olive oil |
1 cup nonfat sour cream |
Directions:
1. Cook the onion in the oil in a large skillet over medium heat till tender. (Can caramelize if preferred just keep in mind it will add to the cooking time).
2. Dump in chicken and stir. Cook for one minute.
3. Stir in the soup and mushrooms. Simmer for 10 minutes.
4. Stir in the sour cream over low heat. Heat through and serve over the cooked noodles.
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