| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Dairy |
|
Chicken, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Package (10-oz) frozen mixed vegetables |
| 2 1/2 |
|
To 4-lb. broiler-fryer chicken |
| 1 |
ts |
Bouquet sauce |
| 2 |
c |
(4-oz.) cooked egg noodles |
| 1 |
cn |
(10 3/4-oz) cream of celery soup |
| 1/4 |
c |
Finely chopped onion |
| 2 |
tb |
Milk |
| 1 |
ts |
Instant chicken bouillon |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
|
ds |
Pepper |
INSTRUCTIONS
Chicken cooking time: 11 to 13 1/2 minutes per pound.
Defrost vegetables in package at High, for 2 1/2 to 4 1/2 minutes. Set
aside. Place chicken in 3-qt casserole breast side down. In custard
cup, melt butter at High for 20 to 45 second. Add bouquet sauce.
Brush back of chicken with half of butter mixture. Microwave at High
for first 3 minutes. Reduce power to 50% (Medium). Microwave for
remainder of first half of cooking time. While chicken is
microwaving, combine remaining ingredients in small bowl.
After half of total time, drain fat from casserole. Turn chicken
breast side up, brush with butter sauce mixture. Arrange noodle
mixture around the chicken. Microwave for remaining time, or until
chicken is tender, and legs move freely. Stir noodle mixture before
serving.
Serves 4 to 6.
Posted by Stephen Ceideburg; January 28 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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