Yield: 1 Servings
|1 small||Onion chopped (about 1/4 cup)|
|1 can||(4 ounces) mushrooms, drained and liquid reserved|
|⅓ cup||Skim milk|
|½ teaspoon||Garlic powder|
|½||Tespoon fresh or 1/8 teaspoon dried thyme leaves|
|1 can||Reduced fat cream of chicken soup|
|2 cups||Cut-up cooked chicken breast|
|1 pack||(10 ounces) spinach noodles|
|1 cup||Fat free sour cream|
Cook onion and mushrooms in skillet about five minutes, stirring frequently, until onion is tender. Stir in milk, garlic powder, pepper, thyme, soup and reserved mushroom liquid. Stir in chicken; heat until hot.
Cook noodles as direct on package; drain. Stir sour cream into chicken mixture; heat until just hot. Serve over hot noodles.
Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: astarr@...