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: Add 1 tsp sugar to water
1: Sprinkle yeast on top of the water & mix
2: Let rise for about 5 minutes
3: In the processor, mix flour, salt & sugar
4: While processor is running, add oil & proofed yeast/water mixture
5: Let flour combine with the liquid & knead for about 1 minute until dough is smooth
6: Add more water or flour, if needed, to get the desired consistency
7: Let dough rest for 5 minutes before rolling out
8: Roll dough into 2- 12 " pizzas or 1 -15" jelly rolly pan
9: Add desired toppings
10: Bake at 425F for 15-20 minutes
11: OR: Roll dough into greased pan
12: Grill 5-10 minutes,covered, or until dough has browned on bottom
13: Flip dough
14: Add desired toppings
15: Grill another 5 - 10 minutes until bottom has browned & cheese has melted
16: Posted to EAT-L Digest - 31 May 96 Date: Sat, 1 Jun 1996 11:45:53 -0400 From: charles moffat <moffats@USAOR
17: NET> Recipe By : Carole Walberg