Chicken Normandy Style

Chicken Normandy Style

Chicken Normandy Style


Makes 4 servings


2 tablespoons butter, divided
3 cups peeled, thinly sliced apples, such as Fuji or Braeburn (about 3 apples)
1 pound ground chicken
1/4 cup apple brandy or apple juice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup chopped green onions
2 teaspoons fresh minced sage leaves or 1/2 teaspoon dried sage
1/4 teaspoon black pepper
1 package (12 ounces) egg noodles, cooked and drained


  1. Preheat oven to 350°F. Grease 9-inch square casserole dish.
  2. Melt 1 tablespoon butter in 12-inch nonstick skillet. Add apples; cook and stir over medium heat 7 to 10 minutes or until tender. Remove apples from skillet.
  3. In same skillet, brown chicken over medium heat, stirring to break up meat. Stir in brandy; cook 2 minutes. Stir in soup, green onions, sage, pepper and apple slices. Reduce heat and simmer 5 minutes.
  4. Toss noodles with remaining 1 tablespoon butter. Spoon into prepared casserole. Top with chicken mixture. Bake 15 minutes or until hot.


Ground turkey, ground pork or tofu crumbles can be substituted for chicken, if desired.

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