"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mom's Creamed Chicken Over Noodles Recipe

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This recipe for Mom's Creamed Chicken Over Noodles, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ubersax
Added: Saturday, June 24, 2006



1 medium onion, chopped (about 1 cup), or 3 scallions chopped fine
1 T unsalted butter
1/2 lb mushrooms, wiped clean with a damp cloth and sliced
1 T all-purpose flour
1/4 cup chicken broth or canned reduced-sodium chicken broth, heated
1/2 cup evaporated skim milk
2t fresh lemon juice
1 T chopped fresh dill, or 1 t optional herb
1/4-cup low-fat sour cream
3 skinless, boneless chicken-breast halves, poached and cut into bite-size pieces
1/2 lb egg noodles (or yolk-free noodles), cooked
Salt and pepper to taste

1. In a large non-stick skillet, cook the onion in butter over moderately low heat for 5 minutes or until the onion is softened.
2. Add the mushrooms, and cook the mixture over moderately high heat for 5 to 8 minutes, or until almost all the liquid from the mushrooms has evaporated.
3. Sprinkle for flour over the mushrooms and cook the mixture, stirring for 2 minutes.
4. Whisk in the broth; bring the mixture to a boil, whisking and simmer for 3 minutes.
5. Add the milk, and simmer the mixture for 3 to 5 minutes or until it is thickened. Stir in the lemon juice, dill, sour cream, chicken and salt and pepper to taste, and cook the mixture over moderate heat until it is heated through.
6. Serve each portion over a mound of the cooked noodles.

Personal Notes:
Personal Notes:
Not sure who is Mom

Add 2 tablespoons white wine with chicken broth.
Add 1/2 a green or red pepper, chopped with mushrooms.
Stir in 2 tablespoons of curry powder with the onion to make a chicken curry, and garnish the dish with sliced banana, sliced papaya, a few crushed peanuts, and a little shredded coconut.




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