Title: Chicken Stroganoff
Categories: Poultry, Pasta
Yield: 1 Servings

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

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