Kathy Baldwin, Vic Baldwin, Recipe #8
¼ cup butter
3 lbs chicken tenders cut in half
Saute about 25 minutes & add2 cubs onions sliced and quartered
Saute 5 minutes more and add
1 ½ TB season salt & a tsp lemon pepper
2 cups sour cream & 1 cup milk
½ cup parmesan cheese
1 ½ - 12 oz. pkgs crinkle egg noodles cooked in 4 qts water & 1 TBS salt for 7 minutes.
1 16 oz. pkg. frozen petite peas – add to noodles then turn to high and bring to boil. Boil 1 minute and drain.
Mix all together in 12 x 18 pan. Sprinkle with parmesan cheese & parsley flakes.
Bake 15 minutes @ 425 degrees.
Original recipe by Rex Coles
No comments:
Post a Comment