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  One Pan Chicken & Noodles
   Poultry
   Mary Kay Timmons
   10/10/2008
Ingredients:
Vegetables:
1/4 cup minced onions
1/4 minced celery (I omit celery)
3 T butter (I use one to two T)
I small garlic, minced
3/4 to 1 cup frozen peas

2 cups cooked chicken, cubed (Hy Vee broasted is good. Use the garlic flavored if possible.)

6 - 8 cups uncooked noodles (I use Amish dried nookles -- thin & light. Also, I use only about 4-6 cups of noodles. This makes a lot of food.)
I double the sauce & that covers the noodles well.
Sauce:
1 can cream of mushroom soup
2 1/2 sups chicken broth
1 tsp lemon juice
1/4 tsp pepper

Add about 3/4 cup of frozen baby peas shortly before serving.
3 ounce whole mushrooms, undrained (I omit for Jay)
Instructions:
Saute the vegetables in butter in a 3 quart saucepan.

Place chicken over vegetables.

Place noodles over chicken.

Stir sauce ingredients & pour over noodles.

Pour mushrooms on top, making sure the noodles are covered. Cover pan & bring to a boil. Reduce heat & simmer for about 20 minutes.

Use some dark meat to add flavor.

This dish is very rich -- it tastes like homemade chicken noodle soup without the broth of a soup.
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