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.
Excellent! Everyone loved it, the lemon is not overpowering, wonderful flavor.
* 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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