Orange Chicken

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Revision as of 02:23, 29 March 2009 by Jennifer (talk | contribs) (New page: *6 chicken bouillon cubes *4 1/2 c water *12 oz frozen orange juice *2 t Fines Herbs (equal parts parsley, tarragon, basil, thyme, and chives) *4 T cornstarch *4 chicken breasts, cooked an...)
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  • 6 chicken bouillon cubes
  • 4 1/2 c water
  • 12 oz frozen orange juice
  • 2 t Fines Herbs (equal parts parsley, tarragon, basil, thyme, and chives)
  • 4 T cornstarch
  • 4 chicken breasts, cooked and diced (best when stir-fried with soy sauce)
  • 2 8 oz bags of egg noodles, cooked and drained
  • shredded Monterrey Jack cheese


Heat the water, bouillon, orange juice, and herb and bring to a boil. Thicken with cornstarch.

Combine the sauce, chicken, and noodles. Bake in a greased 9 x 13 pan, at 350 F for 20-30 minutes. Top with cheese, bake an additional 5 minutes.

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