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Ingredients
- 1/2 c. minced onion
- 2 tsp extra virgin olive oil
- 1 x (10-oz) can chunk chicken breast, liquid removed and flaked
- 1 x (11-oz) can reduced-fat cream of mushroom soup
- 1 x (6-oz) can sliced mushrooms, liquid removed
- 1 c. fat-free lowfat sour cream
- 1 x (12-oz) bag egg noodles, cooked accordingly to package directions
Directions
- Cook onion in oil in large skillet over medium heat, till tender. Dump in chicken and stir. Cook for one minute. Stir in soup and mushrooms. Simmer for 10 min. Stir in lowfat sour cream over low heat. Heat through and serve over cooked noodles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 982g | |
| Calories 1250 | |
| Calories from Fat 837 | 67% |
| Total Fat 94.57g | 118% |
| Saturated Fat 38.26g | 153% |
| Trans Fat 0.28g | |
| Cholesterol 271mg | 90% |
| Sodium 2851mg | 119% |
| Potassium 1308mg | 37% |
| Total Carbs 40.43g | 11% |
| Dietary Fiber 4.4g | 15% |
| Sugars 18.1g | 12% |
| Protein 62.23g | 100% |
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