| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | sm | Onion chopped (about 1/4 cup) |
| 1 | cn | (4 ounces) mushrooms, drained and liquid reserved |
| 1/3 | c | Skim milk |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Pepper |
| 1/2 | Tespoon fresh or 1/8 teaspoon dried thyme leaves | |
| 1 | cn | Reduced fat cream of chicken soup |
| 2 | c | Cut-up cooked chicken breast |
| 1 | pk | (10 ounces) spinach noodles |
| 1 | c | Fat free sour cream |
INSTRUCTIONS
Cook onion and mushrooms in skillet about five minutes, stirring frequently, until onion is tender. Stir in milk, garlic powder, pepper, thyme, soup and reserved mushroom liquid. Stir in chicken; heat until hot. Cook noodles as direct on package; drain. Stir sour cream into chicken mixture; heat until just hot. Serve over hot noodles. Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: astarr@computer-services.com
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