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Prep 35min
Total35min
Ingredients9
Servings4
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Ingredients
1
lb. boneless skinless chicken breast halves, cut into 1/2-inch pieces
1/2
teaspoon garlic-pepper blend
1
(14-oz.) can chicken broth
1
(12-oz.) jar chicken gravy
4
oz. (2 cups) uncooked medium egg noodles
1
(2.5-oz.) jar sliced mushrooms, drained
1/2
cup sour cream
1
tablespoon ketchup
2
tablespoons sliced green onions, if desired
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Steps
1
Spray 12-inch nonstick skillet with nonstick cooking spray. Add chicken; sprinkle with garlic-pepper blend. Cook over medium-high heat until browned, stirring occasionally.
2
Add broth and gravy; mix well. Bring to a boil. Stir in noodles and mushrooms. Return to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until noodles are tender and chicken is no longer pink in center, stirring occasionally.
3
Stir in sour cream and ketchup until well blended. Sprinkle individual servings with onions.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
380
Calories from Fat
145
Total Fat
16g
25%
Saturated Fat
6g
30%
Cholesterol
115mg
38%
Sodium
1160mg
48%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
3g
Protein
34g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
2 Starch; 2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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