Creamy Almond Chicken with Fried Egg Noodles

Carolyn Parke


There's nothing more soothing or comforting than a warm delicious chicken dish. This has been a favorite in our family for years.


★★★★★ 1 vote

30 Min
35 Min
Stove Top


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  • 1 medium
    onion, chopped
  • 2 stalk(s)
    celery, chopped
  • 6 oz
    mushrooms, fresh, sliced
  • 2 Tbsp
  • 1 can(s)
    cream of chicken soup
  • 1 c
    chicken stock, light
  • 2 c
    chicken breast, cooked, diced
  • 1/2 c
    almonds, slivered
  • 2 Tbsp
    corn starch
  • 1 Tbsp
    soy sauce
  • 1 tsp
    poultry seasoning
  • 1/2 tsp
    curry powder

  • 8 oz
    fine egg noodles
  • 1 Tbsp
  • 3 qt
    boiling water
  • 1 bottle
    canola oil, enough to deep fry noodles

How to Make Creamy Almond Chicken with Fried Egg Noodles


  1. Cook onion, mushrooms, and celery in butter until tender.
  2. Add soup, chicken stock, poultry seasoning, and curry. Heat to boiling point.
  3. Combine cornstarch with soy sauce and 2 teaspoon water until smooth. Add to soup mixture. Cook over low heat until thickened.
  4. Add chicken, slivered almonds, and salt and pepper to taste.
  5. Once noodles are cooked heat the chicken mixture to a nice serving temperature. Serve over fried noodles.
  6. Fried Noodles: Add 1 Tablespoon to rapid boiling water. Gradually add the noodles. Cook uncovered, stirring until just barely tender (approximately 4-5 minutes). Drain in colander.
  7. Dry noodles between paper towels till water is absorbed.
  8. Fry noodles in shallow layers in hot oil (390 degrees) about 2-3 minutes or until golden brown. Drain on paper towels.
  9. Dish noodles onto plate and pour chicken mixture over top. Broccoli or peas is a great side dish.

Printable Recipe Card

About Creamy Almond Chicken with Fried Egg Noodles

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: German
Dietary Needs: Low Sodium, Soy Free
Other Tag: Healthy

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