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Ingredients
- 1 (6-oz.) pkg. egg noodles
- 1 (12-oz.) carton small-curd cottage cheese
- 1 (8-oz.) carton sour cream
- 3/4 c. chopped green onions
- 2 Tbs. margarine, melted
- 1 clove garlic, crushed
- 1/8 tsp. pepper
- 6 boneless, skinless chicken breast halves
- 4 oz. Monterey Jack cheese, sliced
- 2 eggs, beaten
- 1 c. fine, dry bread crumbs
- 1/3 c. margarine
- 1 chicken-flavored bouillon cube
- 1 c. boiling water
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 2 Tbs. margarine
- 2 Tbs. flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (4-oz.) can sliced mushrooms, drained
Details
Servings 6
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Cook noodles according to package directions; drain. Rinse with cold water and drain again. Combine next 6 ingredients; mix well. Add noodles, and toss lightly; set aside.
Flatten chicken breasts to 1/4” thickness, using meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1 to 2 tbs. Noodle mixture. Fold sides and ends of chicken over noodles and cheese, and secure with toothpicks. Spoon remaining noodle mixture into greased 12 x 8 x 2” baking dish; set aside.
Dip each piece of chicken in egg; coat with breadcrumbs. Melt 1/3 c. margarine in heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
Dissolve bouillon cube in boiling water. Sauté onion and green pepper in 2 Tbs. margarine until tender. Add flour, stirring until smooth; cook 1 minute, stirring constantly, until thickened. Stir in next 3 ingredients, and pour over chicken. Bake, uncovered, at 400° for 30 minutes.
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