<div>Step-by-Step Recipes! <br><br>'50s-Style Creamed Chicken <br><br>How to make it: Cook the onion in the oil in a large skillet over medium heat, until tender. Dump in the chicken and stir. Cook for 1 minute. Stir in the soup and mushrooms. Simmer for 10 minutes. Stir in the sour cream over low heat. Heat through and serve over the cooked noodles. Makes 6 servings. Per serving: 354 calories, 5 g fat (12% of calories), 1 g saturated fat, 22 g protein, 54 g carbohydrates, 5 g fiber, 599 mg sodium. When it's not just you and the TV ... top with chopped fresh parsley. <br><br>10-oz can chunk chicken breast, drained and flaked <br>11-oz can reduced-fat cream of mushroom soup <br>6-oz can sliced mushrooms, drained <br>12-oz bag "no yolk" egg noodles, cooked according to the package directions <br>Also: 1/2 cup chopped onion, 2 tsp olive oil, 1 cup fat-free sour cream <br><br>Book Facts<br> <br>Serving Size: 50 recipes <br>Main ingredients per recipe: About 5 <br>Avg. prep time per recipe: 30 min. <br>Breakfasts: 4 <br>Sandwiches: 8 <br>Munchies: 9 <br>Dinners: 25 <br>Desserts: 4 <br>Special cooking and nutrition tips: 15 <br>Easy-to-clean pages: 43<br></div>