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    You are in: Home / Recipes / Baked Chicken German Style Recipe
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    Baked Chicken German Style

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 31, 2004

      This was really yummy! I used 1/4 cup butter as 1/2 seemed a little much and it didn't seem to make any difference - the sauce still thickened up just fine. I forgot to butter the casserole dish and that didn't matter either - it didn't stick. I did not have parmesan and sprinkled shredded romano on top which made a nice golden top. And, I didn't have any lemon, paprika or nutmeg so just omitted it. I also was out of milk and mixed up a cup of buttermilk powder and water to substitute. I also added a 10 oz package of frozen broccoli to force some veggies into the kids!

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    • on February 03, 2004

      I saw this on Zaar's home page and thought I'd give it a try. I had ALL the ingredients, and it turned out to be a very tasty dinner. My only problem was MY fault - I probably made too many noodles so it was a little dry - it's very hard to get 8 oz. bags of noodles around here, and I have a tendency to overdo it. All in all, a very good meal - I will make it again - for sure. (It was also one of the best white sauces I ever made - very creamy. Thanks!

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    • on October 05, 2002

      This was wonderful! We have recently moved to Germany and I adore the regional cooking. This recipe duplicated a wonderful dish I had recently at a GaustHaus. I think next time I will not bake it, but combine the sauce a with the diced chicken and serve over noodles as it was served at the GaustHaus. It seemed that the wonderful "lemony" flavor baked away in the oven. Very, rich flavorful and authentic dish.

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    • on January 03, 2005

      I thought this casserole was a little bland. I thought the nutmeg might perk up the sauce more but it just didn't. I also hoped that maybe after it sat the flavor would become more pronounced but it didn't. The directions to make this were right on and uncomplicated. I will make this again once I can figure out what I think was "missing". Also I do not know if the other reviewers used the Parmesan in a green can or shredded, but I used shredded and it got hard on top of the casserole. To make it more German-like I may use Swiss the next time I try this as well.

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    • on August 29, 2001

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    Nutritional Facts for Baked Chicken German Style

    Serving Size: 1 (294 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 539.7
    Calories from Fat 250
    Total Fat 27.7 g
    Saturated Fat 14.9 g
    Cholesterol 143.4 mg
    Sodium 818.8 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 1.8 g
    Sugars 1.2 g
    Protein 32.1 g


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