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Ingredients
- 1 8 ounce carton light dairy sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire-style marinade for chicken
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon instant chicken bouillon granules
- 1/4 teaspoon ground black pepper
- 1/2 cup water
- 1 8 ounce package fresh mushrooms, sliced
- 1 tablespoon canola oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 1/2 cups coarsely shredded cooked chicken
- 3 cups hot cooked wide noodles
- 1 tomato, chopped
Details
Servings 6
Preparation
Step 1
1. In small bowl combine 2/3 cup of the sour cream, the flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
2. In very large skillet cook mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Stir in chicken.
3. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
4. Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato. Makes 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
Variation
Easy version: Use purchased presliced mushrooms, bottled minced garlic, and refrigerated or frozen chopped chicken; omit the bouillon granules.
Calories: 322
Protein(gm): 24
Carbohydrate(gm): 29
Fat, total(gm): 12
Cholesterol(mg): 88
Saturated fat(gm): 4
Monosaturated fat(gm): 5
Polyunsaturated fat(gm): 2
Dietary Fiber, total(gm): 2
Sugar, total(gm): 3
Vitamin A(IU): 340
Vitamin C(mg): 5
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 9
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 93
Cobalamin (Vit. B12)(µg): 0
Sodium(mg): 191
Potassium(mg): 449
Calcium(DV %): 81
Iron(DV %): 2
Diabetic Exchanges
Vegetables(d.e): 1
Starch(d.e): 2
Lean Meat(d.e): 3
Fat(d.e): 2
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