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How to make it

  • In a large non-stick skillet, cook the onion in butter over moderately low heat for 5 minutes or until the onion is softened.
  • Add the mushrooms, and cook the mixture over moderately high heat for 5 to 8 minutes, or until almost all liquid from the mushrooms has evaporated.
  • Sprinkle the flour over the mushrooms and cook the mixture, stirring, for 2 minutes.
  • Whisk in the broth; bring the mixture to a boil, whisking, and simmer 3 minutes.
  • Add the milk. Simmer the mixture for 3 to 5 minutes or until it is thickened.
  • Stir in the lemon juice, dill, sour cream, chicken, and salt and pepper to taste. Cook the mixture over moderate heat until it is heated through.
  • Serve each portion over a mound of cooked Noodles.
  • Variations:
  • Add 2 T White Wine with the Chicken Broth
  • Add 1/2 a Green or Red Pepper, chopped, with the Mushrooms
  • Stir in 2 T of Curry Powder with the Onion to make a Chicken Curry, and garnish the dish with sliced Bananas, sliced Papaya, a few crushed Peanuts, and a little shredded Coconut!

Reviews & Comments 7

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    " It was excellent "
    lor ate it and said...
    Mmmmmmm, you've got my "5" on this great recipe! Thanks so much Chihuahua and have a great weekend!
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  • midgelet 11 years ago
    This looks wonderful!
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    " It was excellent "
    dtour ate it and said...
    This recipe is a Keeper. I'm saving it to try soon! I switched to Rozoni Smart taste pastas...taste better than WHEAT and has 6 g of fiber!
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  • auntybea 11 years ago
    Mmmmm, nothing like creamed chicken!
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  • linebb956 11 years ago
    I have to try this.. .I have switched over to the Dreamfield low carb pastas.. so it even makes it more healty!
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  • modelsmom 11 years ago
    Oh yum! Can't wait to try this - sounds REALLY comforting!
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  • cheryilyn 11 years ago
    sounds great
    Was this review helpful? Yes Flag

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