Chicken & Noodles

1 package Egg Noodles (10 oz.)
2 cups chopped chicken, cup up
1 teaspoon minced onion flakes
2 tablespoons margarine

2 cans cream of chicken soup (10 oz.)
1-1/2 cups milk
1 tablespoon chicken bouillon
1/8 teaspoon pepper

1 pkg. frozen peas and carrots (10 oz)
1/2 cup sliced mushrooms

1/2 cup shredded cheddar cheese

Prepare egg noodles. Drain. In a medium size saucepan, brown chicken and
onion flakes in margarine. Add to noodles.

In same pan, combine soup, milk, bouillon, and pepper. Heat just to boiling.
Add peas, carrots, and mushrooms. Add to chicken/noodle mixture.

Sprinkle on cheddar cheese. Cover, bake in a preheated 350 degree oven for
30 minutes

Servings: 1
Home Cookin 4.8 Chapter: Poultry