All Recipes Best Recipe Main Dish Recipes Pasta Chicken

Ingredients

1 (16 ounce) package egg noodles ¼ cup butter ¼ cup chopped onion 1 tablespoon minced garlic 6 tablespoons all-purpose flour 1 cup milk 1 cup half-and-half 30 ounces chicken broth 1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces 1 cup sour cream salt and ground black pepper to taste

Nutrition Info

829.3 calories carbohydrate: 60 g cholesterol: 225.4 mg fat: 42.8 g fiber: 2.6 g protein: 48.8 g saturatedFat: 18.9 g servingSize: - sodium: 911.2 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
Melt butter in a large pot over medium heat, cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

6 servings

Love this recipe for chicken and noodles!