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: Preheat oven to 400F
1: Combine flour, baking powder, and salt in a bowl
2: Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly
3: Add milk
4: Stir with fork just enough to moisten dry ingredients
5: Drop dough from a Tablespoon onto ungreased baking sheet
6: Bake for 10-12 minutes til lightly browned
7: From Gemini's MASSIVE MealMaster collection at www
8: synapse
9: com/~gemini