| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion, chopped (about 1/4 Cup) |
| 1 |
cn |
4 ounces) mushroom stems and pieces, drained and liquid reserved |
| 1 |
tb |
Margarine or butter |
| 1/3 |
c |
Milk |
| 1/2 |
ts |
Garlic powder l/4 teaspoon pepper |
| 1/2 |
ts |
Chopped fresh or 1/8 teaspoon dried thyme leaves |
| 1 |
cn |
(10 3/4 ounces) condensed cream of chicken or cream of celery soup |
| 2 |
c |
Cut-up cooked chicken |
| 1/4 |
c |
Sliced pimiento stuffed olives |
| 1 |
pk |
(10 ounces) spinach noodles |
| 2 |
tb |
Margarine or butter |
| 1 |
c |
Sour cream |
|
6 |
servings. |
INSTRUCTIONS
Cook onion and mushrooms in 1 tablespoon margarine in 10-inch skillet about
5 minutes, stirring frequently, until onion is tender. Stir in milk, garlic
powder, pepper, thyme, soup and reserved mushroom liquid. Stir in chicken
and olives; heat until hot.
Cook noodles as directed on package; drain. Toss noodles with 2 tablespoons
margarine. Stir sour cream into chicken mixture; heat just until hot. Serve
over hot noodles and, if desired, garnish with additional sliced
pimiento-stuffed olives.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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