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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I concocted this recipe for those evenings when I'm running late and everyone is hungry. Even my finicky 4-year-old asks for seconds. For a no-fuss beef Stroganoff, substitute leftover steak.—Phyllis Brittenham, Garwin, Iowa Ingredients:
4 cups uncooked egg noodles |
2 cups cubed cooked chicken |
1-1/2 cups (12 ounces) sour cream |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 teaspoon seasoned salt |
1/4 teaspoon pepper |
minced fresh parsley, optional |
Directions:
1. Cook noodles according to package directions; drain. In a greased 2-qt. microwave-safe dish, combine the chicken, sour cream, soup, seasoned salt and pepper. Stir in the noodles.
2. Cover and microwave on high for 3-6 minutes or until heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving. Yield: 4-6 servings.
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