Ingredients
| 1 Teaspoon |
onion, finely chopped |
| 1/4 Cup |
celery, chopped |
| 3 Tablespoon |
butter |
| 2 Cup |
cooked chicken, cubed |
| 6 Ounce |
noodles, uncooked |
| 1 Can |
cream of chicken soup |
| 2 1/4 Cup |
chicken broth |
| 1 Teaspoon |
lemon juice |
| 1/4 Teaspoon |
pepper |
| 1 |
3-ounce can sliced mushrooms and juice |
Instructions
Saute onion and celery in butter in a dutch oven until tender crisp. Put chicken over vegetables, then add noodles. Combine soup, broth, lemon juice and pepper and pour over noodles, moistening all. Sprinkle mushrooms over the top. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 to 20 minutes or until noodles are tender. Serves 8 to 10.
