This recipe is sooooo old. I have been making it since Fowler was a toddler! The trick to this recipe is staying out of the Alouette. It is found is the cheese section, and is a super yummy treat on crackers. I bet you could substitute Boursin or even a herb flavored cream cheese if you cannot find it.
4 chicken breast cut into cubes
1 container of garlic and herb Alouette (in the cheese
aisle)
1 can of low fat cream of mushroom soup
3/4 cup of milk
1/4 t. garlic powder
1/2 cup parmesean cheese
1 basket sliced mushrooms
1 (12 ounce) bag of egg noodles
2 teaspoons of soy sauce
1/2 teaspoon of salt and pepper
In large pan saute the chicken until brown, add the
mushrooms, garlic powder, salt, pepper, and soy sauce.
Cook for a few minutes until the mushrooms have
released some of their liquid. Add Alouette, milk,
and soup, mixing until smooth...simmer for 30-40
minutes. Boil the noodles, drain, and toss with
parmesam...serve chicken mixture over the noodles.
As a side note...I only use "fat-free" cream soups...you cannot tell the difference when it is mixed in with lots of ingredients and you get the bonus of missing the calories!
No comments:
Post a Comment