Recipe - Chicken Stroganoff

1 small Onion, chopped (about 1/4
Cup)
1 cn 4 ounces) mushroom stems
and pieces, drained and
liquid reserved
1 tablespoon Margarine or butter
1/3 cup Milk
One half teaspoon Garlic powder
l/4 teaspoon pepper
One half teaspoon Chopped fresh or 1/8
teaspoon dried thyme
leaves
1 cn (10 Three fourths ounces) condensed
cream of chicken or cream
of celery soup
2 cup Cutup cooked chicken
One fourth cup Sliced pimiento stuffed
olives
1 pack (10 ounces) spinach
noodles
2 tablespoon Margarine or butter
1 cup Sour cream

Cook onion and mushrooms in 1 tablespoon margarine in 10inch 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 cut or sliced up
pimientostuffed olives.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini