Fetch Free Reports

7 ounces green (spinach) noodles
1 medium onion, chopped
1/2 cup slivered almonds
1 box ( 5 or 6 ozs) fresh mushrooms, washed and sliced (optional)
1/2 stick (1/4 cup) butter or margarine
2 cans (10 1/2 ozs each) cream of chicken soup
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked chicken or turkey

Cook noodles according to directions on package.

Pan-fry onion, almonds, and mushrooms in butter in a large skillet for 2 minutes. Add soup and milk and stir to combine. Add salt, pepper, drained noodles, and chicken. Pour into a 2-quart casserole, sprinkle top with additional almonds or some buttered crumbs, if desired, and bake in a moderate oven (350F) 30 minutes. Serve hot. Yield: 8 servings.