- 1 lb boneless chicken breasts cut into 1 inch pieces
- 12 oz egg noodles
- 2 cups sour cream
- 1/3 cup chopped green onion
- 1 tsp minced garlic
- 1 TBS chicken bouillon granules (or, if you want a lower-salt dish, substitute whatever dried herbs you like I use dill weed and sweet basil)
- 3 TBS butter or margarine
- Grated Parmesan
At home, cut up chicken breasts, chop green onion, and mince garlic. Put chicken pieces in a large zippered bag and put green onions and minced garlic into a small zippered bag to bring with you. Be sure to keep chicken very cold either in an ice chest or RV refrigerator. (Do the same with your sour cream and butter.)
When ready to cook dinner, boil water in a large pot and cook noodles according to package directions. Meanwhile, combine sour cream and bouillon granules or dried herbs in a small bowl.
Take a large skillet and put on stove over medium-high heat. Melt butter in the skillet then, add chicken pieces, onion pieces, and minced garlic. Cook and stir until chicken is no longer pink. Reduce heat to medium then, add drained noodles to skillet. Add sour cream mixture and heat through. Do not boil.
Serve everyone, and sprinkle servings with parmesan cheese.
From Kathy Levey.