2 : tb Butter
2 : tb Flour
4 : Boneless chicken breast
-halves : -halves
1 : md Red or white onion chopped
8 : oz Mushrooms, quartered
1 : /2 c Chicken broth
2 : tb Coarse ground mustard
1/2 : c Sour cream (can use fat
-free) : -free)
3 : tb Parsley
2 : c Cooked noodles
1 : lb Skinless; boneless chicken
-breasts, : -breasts, cut up
1 : cn Campbell's Cream of Chicken
-soup : -soup
1 : pk (about 6 oz) frozen
-seasoned : -seasoned pasta and
-vegetable : -vegetable combination
1/2 : ts Olive oil
1 : lb Ground chicken breast,
-skinless; : -skinless; cooked
1/2 : c Onions; chopped
1/2 : c Red and green bell peppers;
-chopped : -chopped
10 : 3/4 oz Low-fat cream of mushroom
-soup : -soup
1/2 : c Water
1 : c Twist pasta; cooked
1 : /2 c Frozen mixed vegetables;
-thawed : -thawed
1 : lb Chicken breasts; boneless &
-skinless, : -skinless, cut into nuggets
1 : tb Oil; Vegetable
1 : cn Cambell's condensed Cream of
-Mushroom : -Mushroom soup; (10 3/4 OZ.)
2 : 1/4 c WATER
1/2 : ts Basil leaves; dried &
-crushed : -crushed
2 : c Frozen Vegetables
0: Mix dry ingredients
1: Mix honey and water together
2: Add liquid to the dry ingredients, stirring until just mixed
3: Pour into lightly oiled round cake pan, or use non-stick square pan
4: Bake at 375 degrees for 20 minutes
5: FOR MUFFINS: Increase baking powder to 4 teaspoon
6: Spoon batter into lightly oiled or non-stick muffin tins until 2/3 full
7: Bake at 375 degrees for 20 minutes
8: Recipe By : File ftp://ftp
9: idiscover
10: co
11: uk/pub/food/mealmaster/recipes/mmdja006
12: zip