Attitude Chicken

Attitude Chicken


"I created this recipe when I was 15 years old, which explains the name. It's actually chicken in a lemon sauce over egg noodles. Zingy, tasty, and very different! Everyone loves it. Serve with warm bread and butter."


50 m servings 320 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken, and cook just until it turns white on the outside. Add the onion, garlic, and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.
  2. Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain.
  4. Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
  5. To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center, and arrange broccoli around the outside edge.
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  1. 68 Ratings


This recipe was very delicious.I thought while looking at the incredients that there might be a little to much lemon,but NO it was just perfect.

My family loved this recipe. Really easy and quick to make. The only change I made was using less noodles.

This recipe was so delicious and easy to make! Definately recommended! I can see it becoming a favorite in this house. We love mushrooms so we added about twice as much mushrooms, and an extra...

Yes, there's a lot of pans, but a delicious recipe! I made it the healthy way, with low fat, low sodium cream of chicken soup, 1/4 of the butter (used cooking spray), double the garlic, no onion...

I love mushrooms, but I didn't think they fit in this dish. I also thought the sauce had too strong of a lemon taste. More so in the first few bites, it did not seem so overpowering after that. ...

okay, I didn't quite have all the ingredients for this to make it - I had to sub in cream of mushroom soup for the cream of chicken, and we didn't have any broccoli, so I used spinach instead. I...

A tangy AND lemony dish. Don't know that those flavors go well with a cream base - at least to me. Reduced the lemon as suggested, but still too much lemon, & paired with the vinegary italian ...

This is fantastic! My husband and son are picky eaters and they absolutely loved it! I made it exactly the way it says to, and like others have said, the lemon juice portions are perfect. This i...

I made this recipe tonight and it was absolutely amazing. My husband and his friend both liked it. It is a great combination of creamy and zesty. Will definitely be making this again.