Return to: Sandy's Kitchen
(From
the kitchen of Sandy Ditoro)
2 T. butter
1/4 cup chopped
onion
14 cup chopped
green pepper
Place butter in
skillet on medium heat. Add onion and green pepper; cook until tender but
not brown.
2 cups
chopped cooked chicken
Add
chopped cooked chicken, 2 chicken bouillon cubes and 2 cups hot water or
chicken broth ( I save the broth from the chicken when I cook it)
Dissolve
bouillon cubes in the chicken broth and add to the mixture.
1 can of
cream of mushroom or cream of chicken soup.
Stir in
the soup. Cover. Bring to steaming.
1 cup
elbow macaroni.
1/2 t. salt
1 can mushrooms
(2 oz.) optional
Add elbows
and salt. Add mushrooms, if desired. Cover, turn to low heat or
simmer and cook 25 minutes. If it seems a little dry add 1/2 cup to 1 cup broth,
bring to simmer and serve.
Yield: 6
to 8 servings
Return to: Sandy's Kitchen