Yield: 4 servings
|1||Package (10-oz) frozen mixed vegetables|
|2½||To 4-lb. broiler-fryer chicken|
|1 teaspoon||Bouquet sauce|
|2 cups||(4-oz.) cooked egg noodles|
|1 can||(10 3/4-oz) cream of celery soup|
|¼ cup||Finely chopped onion|
|1 teaspoon||Instant chicken bouillon|
|¼ teaspoon||Dry mustard|
Chicken cooking time: 11 to 13½ minutes per pound.
Defrost vegetables in package at High, for 2 ½ to 4 ½ 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.