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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The recipe was in the 1969 Garden Club Cookbook Casseroles including breads. It was submitted by Mrs. Pilma Golliheigh, President of the Mossy Oaks Garden Club in Beaufort, SC. I think it is also good with thighs. I use fresh mushrooms. Ingredients:
4 chicken breasts (or thighs) |
flour |
salt |
pepper |
4 tablespoons butter |
1 onion, chopped |
2 cups chicken broth |
3 tablespoons lemon juice |
8 ounces mushrooms |
4 ounces noodles, dry |
1 cup sour cream |
1/2 teaspoon paprika |
Directions:
1. Roll chicken in seasoned flour and brown in butter.
2. Add onion, chicken broth, lemon juice and mushrooms.
3. Simmer 20 minutes.
4. Add noodles, cover and cook until noodles are done. Most liquid should be absorbed.
5. Fold in sour cream and sprinkle with paprika.
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