One-pan chicken and noodles
6 Servings
Ingredients
| Quantity | 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 |
Directions
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