Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Broad egg noodles |
| 1 tablespoon | Margarine |
| 2 tablespoons | Parsley; chopped |
| 6 cups | CREAMED CHICKEN; thawed |
1. Cook noodles as directed on package. Drain, place in serving bowl, add margarine and parsley and toss until margarine melts.
2. Meanwhile reheat chicken in a saucepan over low heat, stirring occasionally, until hot, about 10 minutes. Spoon over noodles.
Cal: 528 Pro: 38g Carbs: 59g Fat: 15g Sod: 601 Recipe by: Woman's Day
Posted to brand-name-recipes by "JoAnne Critten" <mcritten@...> on Mar 27, 1998