From the Back Cover
'50s-Style Creamed Chicken
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.
10-oz can chunk chicken breast, drained and flaked
11-oz can reduced-fat cream of mushroom soup
6-oz can sliced mushrooms, drained
12-oz bag "no yolk" egg noodles, cooked according to the package directions
Also: 1/2 cup chopped onion, 2 tsp olive oil, 1 cup fat-free sour cream
Serving Size: 50 recipes
Main ingredients per recipe: About 5
Avg. prep time per recipe: 30 min.
Special cooking and nutrition tips: 15
Easy-to-clean pages: 43