Sesame Chicken And Rice Salad
INGREDIENTS:
1 sm Onion, chopped (about 1/4 -leaves
-Cup) 1 cn (10 3/4 ounces) condensed
1 cn 4 ounces) mushroom stems -cream of chicken or cream
-and pieces, drained and -of celery soup
-liquid reserved 2 c Cut-up cooked chicken
1 tb Margarine or butter 1/4 c Sliced pimiento stuffed
1/3 c Milk -olives
1/2 ts Garlic powder 1 pk (10 ounces) spinach
-l/4 teaspoon pepper -noodles
1/2 ts Chopped fresh or 1/8 2 tb Margarine or butter
-teaspoon dried thyme 1 c Sour cream
1 sm Onion, chopped (about 1/4 -leaves
-Cup) 1 cn (10 3/4 ounces) condensed
1 cn 4 ounces) mushroom stems -cream of chicken or cream
-and pieces, drained and -of celery soup
-liquid reserved 2 c Cut-up cooked chicken
1 tb Margarine or butter 1/4 c Sliced pimiento stuffed
1/3 c Milk -olives
1/2 ts Garlic powder 1 pk (10 ounces) spinach
-l/4 teaspoon pepper -noodles
1/2 ts Chopped fresh or 1/8 2 tb Margarine or butter
-teaspoon dried thyme 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.
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.