Ingredients
- 2 1/4 c chicken broth
- 2 c chicken
- 4 oz mushrooms with juice
- 3 tb butter
- 6 oz noodles
- 1/4 c celery
- 1 1/4 ts lemon juice
- 1 ts onion
- 1/4 ts pepper
- 1 package cream of chicken soup
In a dutch oven saute the onion and celery in butter until tender. Add the chicken and top with the noodles. In a bowl combine the soup, broth, lemon juice, and pepper. Pour over the noodles, moistening all. Scatter the mushrooms on top. Cover and bring to a boil. Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.
