Yield: 6 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Onion; minced |
¼ cup | Celery; chopped |
3 tablespoons | Butter |
2 cups | Chicken; cooked, cubed |
6 ounces | Noodles; UNCOOKED |
1 can | Cream of chicken soup |
2¼ cup | Chicken broth |
1 teaspoon | Lemon juice |
¼ teaspoon | Lemon juice |
¼ teaspoon | Pepper |
4 ounces | Mushrooms with juice |
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