| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Chicken, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Onion; minced |
| 1/4 |
c |
Celery; chopped |
| 3 |
tb |
Butter |
| 2 |
c |
Chicken; cooked, cubed |
| 6 |
oz |
Noodles; UNCOOKED |
| 1 |
cn |
Cream of chicken soup |
| 2 1/4 |
c |
Chicken broth |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Lemon juice |
| 1/4 |
ts |
Pepper |
| 4 |
oz |
Mushrooms with juice |
INSTRUCTIONS
In a dutch oven saute the onion and celery in butter until tender. Add the
chicken and top with the noodles. In a bowl combine the soup, broth, lemon
juice, and pepper. Pour over the noodles, moistening all. Scatter the
mushrooms on top. Cover and bring to a boil. Reduce the heat to simmer and
cook for 15-20 minutes, stirring occasionally.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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