Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Onion, chopped (about 1/4
-Cup)
1 cn 4 ounces) mushroom stems
-and pieces, drained and
-liquid reserved
1 tb Margarine or butter
1/3 c Milk
1/2 ts Garlic powder
-l/4 teaspoon pepper
1/2 ts Chopped fresh or 1/8
-teaspoon dried thyme
-leaves
1 cn (10 3/4 ounces) condensed
-cream of chicken or cream
-of celery soup
2 c Cut-up cooked chicken
1/4 c Sliced pimiento stuffed
-olives
1 pk (10 ounces) spinach
-noodles
2 tb Margarine or butter
1 c Sour cream
Cook onion and mushrooms in 1 tablespoon margarine in
10-inch skillet about 5 minutes, stirring frequently,
until onion is tender. Stir in milk, garlic powder,
pepper, thyme, soup and reserved mushroom liquid. Stir
in chicken and olives; heat until hot.
Cook noodles as directed on package; drain. Toss
noodles with 2 tablespoons margarine. Stir sour cream
into chicken mixture; heat just until hot. Serve over
hot noodles and, if desired, garnish with additional
sliced pimiento-stuffed olives.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb
1994
