Chicken Curry Noodle Skillet

Curry powder has a sweet, spicy mix of flavor in this milk-base sauce. Use leftover cooked chicken, turkey or beef in this recipe, tossing up with any size of Mueller's noodles you have on hand.

Mueller's Old Fashioned Egg Noodles Fine
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Prep Time: 20 min
Cook Time: 15 min
Serves: 4

Ingredients

  • 12 ounces Mueller's Egg Noodles
  • 2 tablespoons butter or margarine
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 teaspoon curry powder
  • 1/4 cup flour
  • 3 cups milk
  • 2 cups cubed cooked chicken
  • 1 teaspoon seasoned salt
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon bottled hot sauce, optional

Directions

    1. Cook and drain noodles according to package directions.
    2. Heat butter in large skillet over medium heat. Add green pepper, onion and curry powder; cook until soft. Stir in flour, and then gradually stir in milk, stirring constantly until mixture thickens. Add chicken, seasoned salt, parsley and hot sauce. Simmer on low heat 5 minutes.
    3. Toss noodles with chicken mixture and serve.

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