Recipe by ELLIEA
"I created this recipe when I was 15 years old, which explains the name. It's actually chicken in a lemon sauce over egg noodles. Zingy, tasty, and very different! Everyone loves it. Serve with warm bread and butter."
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skinless, boneless chicken breast halves - cut into cubes
onion, finely chopped
sliced fresh mushrooms
Italian salad dressing, or as needed
lemon juice, divided
1 (10.75 ounce) can
condensed cream of chicken soup
salt and pepper to taste
1 (12 ounce) package
wide egg noodles
1 (12 ounce) package
frozen broccoli spears, thawed
This recipe was very delicious.I thought while looking at the incredients that there might be a little to much lemon,but NO it was just perfect.
I love mushrooms, but I didn't think they fit in this dish. I also thought the sauce had too strong of a lemon taste. More so in the first few bites, it did not seem so overpowering after that. I thought the sauce was really good and could be used in other recipes.
My family loved this recipe. Really easy and quick to make. The only change I made was using less noodles.
This recipe was so delicious and easy to make! Definately recommended! I can see it becoming a favorite in this house. We love mushrooms so we added about twice as much mushrooms, and an extra chicken breast.
Yes, there's a lot of pans, but a delicious recipe! I made it the healthy way, with low fat, low sodium cream of chicken soup, 1/4 of the butter (used cooking spray), double the garlic, no onions, fat free Italian dressing, and whole wheat egg noodles. What I especially liked was the light taste--this recipe is not heavy or overpowering.
okay, I didn't quite have all the ingredients for this to make it - I had to sub in cream of mushroom soup for the cream of chicken, and we didn't have any broccoli, so I used spinach instead. I only used about half the lemon juice in the recipe, and I must say, that was definately enough for my liking, and I love lemon! Using the whole amount would be over kill. The dish was okay, not something that I would be in a rush to make again. I think I was expecting something creamier - not what I was looking for.
A tangy AND lemony dish. Don't know that those flavors go well with a cream base - at least to me. Reduced the lemon as suggested, but still too much lemon, & paired with the vinegary italian dressing, it was overpowering. Not enough other flavors to contrast or complement.
This is fantastic! My husband and son are picky eaters and they absolutely loved it! I made it exactly the way it says to, and like others have said, the lemon juice portions are perfect. This is definitely a keeper in my house!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 109
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