Creamy Chicken And Noodles
|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|
About 30 minutes before supper:
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.