Chicken stroganoff

1 servings

Ingredients

Quantity Ingredient
1 small Onion, chopped (about 1/4 Cup)
1 can 4 ounces) mushroom stems and pieces, drained and liquid reserved
1 tablespoon Margarine or butter
⅓ cup Milk
½ teaspoon Garlic powder l/4 teaspoon pepper
½ teaspoon Chopped fresh or 1/8 teaspoon dried thyme leaves
1 can (10 3/4 ounces) condensed cream of chicken or cream of celery soup
2 cups Cut-up cooked chicken
¼ cup Sliced pimiento stuffed olives
1 pack (10 ounces) spinach noodles
2 tablespoons Margarine or butter
1 cup Sour cream

Directions

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

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