Chicken Romanoff

Southern.Crockpot's picture

Dec. 22, 2011

Ingredients

Egg noodles 6 Ounce (1 Package)
Small curd cottage cheese 12 Ounce (1 Carton)
Commercial sour cream 8 Ounce (1 Carton)
Green onions with tops 3/4 Cup (12 tbs) , chopped
Butter/Margarine 2 Tablespoon , melted
Garlic 1 Clove (5 gm) , crushed
Pepper 1/8 Teaspoon
Skinless boneless chicken breast halves 6
Sliced monterey jack cheese 4 Ounce
Eggs 2 , beaten
Fine dry breadcrumbs 1 Cup (16 tbs)
Butter/Margarine 1/3 Cup (5.33 tbs)
Chicken flavored bouillon cube 1
Boiling water 1 Cup (16 tbs)
Chopped onion 1/2 Cup (8 tbs)
Chopped green pepper 1/2 Cup (8 tbs)
Butter/Margarine 2 Tablespoon
All purpose flour
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon
Canned sliced mushrooms 4 Ounce , drained (1 Can)
Chopped pimiento 2 Tablespoon

Directions

GETTING READY

1. Preheat the oven at 400°.

2. Cook egg noodles according to package directions and drain.

3. Rinse with cold water and drain again.

MAKING

4. In a bowl mix well combining next 6 ingredients.

5. Add noodles, toss lightly and set aside.

6. on waxed paper place each piece of chicken and flatten to 1/4 inch thickness using a meat mallet or rolling pin.

7. Place a slice of cheese over each piece of chicken and top with 1 to 2 tablespoons of noodle mixture.

8. Fold sides and ends of chicken over noodles and cheese and secure with wooden picks.

9. into a lightly greased 12- x 8- x 2-inch baking dish spoon remaining noodle mixture and set aside.

10. Dip each piece of chicken in egg and coat with breadcrumbs.

11. in a heavy skillet melt 1/3 cup butter and brown chicken on all sides.

12. Place chicken over noodles in baking dish.

13. Dissolve bouillon cube in boiling water.

14. in 2 tablespoons butter saute onion and green pepper until tender.

15. Add flour, stirring until smooth and cook 1 minute, stirring constantly.

16. Gradually add bouillon mixture and cook over medium heat, stirring constantly, until thickened.

17. Stir in next 4 ingredients, and pour over chicken.

18. Bake in the preheated oven uncovered, for 20 to 30 minutes.

SERVING

19. Serve the Romanoff spreading the cooked meat and juices over the noodles.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 643Calories from Fat 319

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 21 g105%

Trans Fat 0 g

Cholesterol

Sodium 749 mg31.21%

Total Carbohydrates 38 g12.7%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet