Elegant chicken in sour cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ** Package Together ** | ||
| 2 | ounces | Freeze-Dried Chicken, Or |
| 4 | ounces | Chicken-Flavored T.V.P. |
| 4 | Chicken Bouillon Cube, Or | |
| ¼ | cup | Chicken Bouillon Granules |
| 8 | ounces | Pasta, Enriched |
| 1 | teaspoon | Dill Weed |
| ** Package Sepatately ** | ||
| 1 | Env Cream Of Onion Soup Mix | |
| To make 2 1/2 cups | ||
| 8 | ounces | Sour Cream Mix |
| ½ | cup | Sliced Almonds |
| 2 | ounces | Freeze-Dried Peas |
| 8 | cups | Water |
Directions
1. Bring 7 cups of water to boiling, add pasta-chicken package, and simmer for 10 minutes, stirring occasionally. Add peas, at the end, for the amount of time recommended on their package. 2. Mix soup mix with ½ cup of water. Pour into pot while stirring, and simmer 5-10 minutes more, or until pasta and chicken are tender. 3. Reconstitute sour cream mix with cold water, stir into the pot. Serve sprinkled with almonds on top.
Makes about 8 cups.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: El Charro Cafe Favorite Recipes