Yield: 1 servings
|1 small||Onion, chopped (about 1/4 Cup)|
|1 can||4 ounces) mushroom stems and pieces, drained and liquid reserved|
|1 tablespoon||Margarine or butter|
|½ teaspoon||Garlic powder l/4 teaspoon pepper|
|½ teaspoon||Chopped fresh or 1/8 teaspoon dried thyme leaves|
|1 can||(10 3/4 ounces) condensed cream of chicken or cream of celery soup|
|2 cups||Cut-up cooked chicken|
|¼ cup||Sliced pimiento stuffed olives|
|1 pack||(10 ounces) spinach noodles|
|2 tablespoons||Margarine or butter|
|1 cup||Sour cream|
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