Baked Chicken German Style Recipe Recipe

Name: Baked Chicken German Style Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Butter, or possibly margarine; 1/2 c. Flour; 2 c. Chicken broth; 1 1/2 c. Lowfat milk; 2 tsp Lemon juice, fresh; 1/2 tsp Salt; 1/2 tsp Pepper; 1/4 tsp Nutmeg; 8 ounce Egg noodles, cooked & liquid removed; 3 c. Chicken, cooked, diced; 2/3 c. Parmesan cheese, grated; 2 tsp Paprika

Servings: persons

1/2 c. Butter, or possibly margarine
1/2 c. Flour
2 c. Chicken broth
1 1/2 c. Lowfat milk
2 tsp Lemon juice, fresh
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Nutmeg
8 ounce Egg noodles, cooked & liquid removed
3 c. Chicken, cooked, diced
2/3 c. Parmesan cheese, grated
2 tsp Paprika

1
Preheat oven to 350 F. degrees.
2
Heat butter in large saucepan over medium low heat.
3
Whisk in flour and stir 3 min.
4
Gradually whisk in broth and lowfat milk.
5
Reduce heat, simmering till thick, about 10 min.
6
Blend in lemon juice and seasonings.
7
Combine cooked noodles and half the sauce, tossing gently to blend.
8
Place in the bottom of a buttered 2-qt casserole.
9
Top with chicken and remaining sauce.
10
Combine Parmesan cheese and paprika, sprinkle over casserole.
11
Bake till bubbling and golden, about 30 min.
12
Serve warm.

1265

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. Butter, or possibly margarine, 1/2 c. Flour, 2 c. Chicken broth, 1 1/2 c. Lowfat milk, and more.

Yes, Baked Chicken German Style Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chicken German Style Recipe

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