Serves: 4
Total Calories: 873
Disjoint chicken. Set wings, necks, and giblets aside for another use. Rinse chicken pieces in cold water pat dry. For fewer calories, remove skin. Arrange chicken pieces (if not skinned, arrange with skin side up) in 7 1/2x11 3/4-inch baking dish. Combine onion, instant beef bouillon, onion powder, and dairy sour cream. Spread over chicken. Bake at 350 degrees F. for 50 minutes. Sprinkle noodles over top of chicken and bake 10 minutes longer.
Note: Two tablespoons dried onion soup mix may be used in place of mixture of dried minced onion, instant beef bouillon, and onion powder.
This Chicken Crisp recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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