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Ingredientes
- 3 tbsp. butter
- 1 c. minced celery
- 1/4 c. minced onion
- 1/4 of a can of cream of chicken soup
- 2 c. lowfat milk
- 1 can sliced mushrooms
- 1 can diced pimentos
- 1/2 teaspoon tarragon leaves
- 1/4 teaspoon pepper
- 2 c. diced chicken
- 1 pkg. egg noodles
- 2 tbsp. butter
- 1 tbsp. parsley flakes
Direcciones
- In large pan heat butter, cook celery and onions till tender. Add in soup, lowfat milk, mushrooms, pimentos, tarragon and pepper. Stir and heat to boiling. Reduce heat. Add in chicken, prepared noodles and drain. Toss with butter and parsley flakes. Serve with creamed chicken over noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 167 | 64% |
| Total Fat 18.76g | 23% |
| Saturated Fat 8.95g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 257mg | 11% |
| Potassium 410mg | 12% |
| Total Carbs 9.47g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.84g | 5% |
| Protein 14.14g | 23% |
