| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Soups, Poultry |
10 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 8 |
|
Chicken bouillon cubes |
| 6 1/2 |
c |
Uncooked wide egg noodles uncooked |
| 2 |
cn |
(10 3/4 oz. ea) condensed cream of chicken soup, undiluted |
| 3 |
c |
Cubed cooked chicken |
| 1 |
c |
(8 oz.) sour cream |
|
|
Minced fresh parsley |
INSTRUCTIONS
In a large saucepan, bring water and bouillon to a boil. Add noodles;
cook, uncovered, until tender, about 10 minutes. Do not drain. Add
soup and chicken; heat through. Remove from the heat; stir in sour
cream. Sprinkle with parsley. Yield: 10-12 servings (about 2 1/2
quarts). Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking
Posted to MM-Recipes Digest V4 #3 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 11, 1999
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”