Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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