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: In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy
1: Using electric mixer, beat in 2 c
2: of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time
3: With wooden spoon, beat in enough of the remaining flour to make stiff dough
4: Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic
5: Place dough in lightly greased bowl, turning to grease all over
6: Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk
7: Divide dough into 16 or 32 pieces
8: On lightly floured surface, roll each piece into 7" or 4" rounds
9: Cover and let rise for 15 minutes or until slightly risen
10: Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C)
11: Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges
12: Repeat with remaining pita rounds
13: Let cool between damp tea towels
14: Pitas will collapse and soften slightly, but pocket will remain
15: (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month
16: Makes 16 7" pitas or 32 4" pitas
17: From Gemini's MASSIVE MealMaster collection at www
18: synapse
19: com/~gemini