Ingredients
- 6 cups creamed chicken (thawed)
- 8 ounces broad egg noodles
- 1 tablespoon margarine
- 2 tablespoons parsley (chopped)
1. Cook noodles as directed on package. Drain, place in serving bowl, add margarine and parsley and toss until margarine melts.
2. Meanwhile reheat chicken in a saucepan over low heat, stirring occasionally, until hot, about 10 minutes. Spoon over noodles.
By frozen-assets@xc.org (MOMnAaron) on May 23, 1998.
