TO PREPARE CHICKEN:
WASH chicken. Add salt, bouillion packet and simmer till fork tender. Remove chicken, let cool. Cut into pieces. Measure out 2 cups chicken pieces and pour 1/3 cup broth over them. Cover with saran wrap, so it doesn't dry out.
TO MAKE SAUCE:
MELT butter; add flour, and stir until smooth; add 1 cups broth. Cook till thickened, about 2 minutes. Add salt, pepper, cream, chicken, and pimentoes. Stir until just mixed. Take off heat.
COOK package of noodles in leftover chicken broth. Follow package instructions, or cook ten minutes. Put lid on noodles if broth gets low or add water.
SERVE chicken sauce over noodles.
Serving ideas: Good with Green Beans or peas.
NOTES: Save leftover chicken for chicken salad sandwiches.
For quicker recipe, use deli chicken and canned broth.
Tested recipe of many years
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (654g)|
|Recipe Makes: 4|
|Calories from Fat: 660 (55%)|
|Amt Per Serving||% DV|
|Total Fat 73.3g||98 %|
|Saturated Fat 27.3g||137 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 355.4mg||109 %|
|Sodium 728mg||25 %|
|Potassium 961mg||25 %|
|Total Carbohydrate 58g||17 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 54.4g|
|Protein 75.5g||108 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1207
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