"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Normandy Style Recipe

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This recipe for Chicken Normandy Style, by , is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leah Mitchell
Added: Sunday, October 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter, divided,
3 cups peeled, thinly sliced apples such as Fuji or Braeburn (about 3 apples),
1 pound ground chicken (sometimes I use ground turkey),
1/4 cup apple juice or apple brandy,
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted,
1/4 cup finely chopped green onions (green part only),
1/2 teaspoon dried sage or 2 teaspoons fresh minced sage,
1/4 teaspoon ground black pepper,
1 package (12 oz) egg noodles, cooked and drained--I use whatever noodles I have

Directions:
Directions:
1. Preheat oven to 350. grease 9 inch square casserole dish.
2. Melt 1 tablespoon butter in 12 inch nonstick skillet. Add apple slices; cook and stir over medium heat 7 to 10 minutes or until tender. Remove apples from skillet.
3. Add ground chicken to same skillet; cook and stir over medium heat until brown, breaking up with spoon. Stir in apple juice and cook 2 minutes. Stir in soup, green onions, sage, pepper, and apple slices. Simmer 5 minutes.
4. Toss noodles with remaining 1 tablespoon butter (I don't do this...). Spoon into prepared casserole. Top with chicken mixture. Bake 15 minutes or until hot.

Number Of Servings:
Number Of Servings:
4

 

 

 

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