50's Style Creamed Chicken
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
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
- 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).
- Dump in chicken and stir. Cook for one minute.
- Stir in the soup and mushrooms. Simmer for 10 minutes.
- Stir in the sour cream over low heat. Heat through and serve over the cooked noodles.
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Reviews
-
I had never used canned chicken before today. This was the easiest dish to make. Used steam fried noodles because I didn't have egg noodles but egg noodles would've been better. Did exactly the recipe, used a full onion though, cream of wild mushroom soup, and I added some peas and a few cracks of pepper. Added a little bit of milk to the soup too so it would simmer better. Was a really good basic recipe. Will play with adding more vegetables next time. Kids loved it.