Chicken Potpourri

Name: Chicken Potpourri
Ingredients: 1 package Medium Egg Noodles; 2 cups Sliced Mushrooms; 1/4 cups Chopped Bell Pepper; 1/4 cups Butter Or Margarine; 1 can Cream Of Celery Soup; 1/2 cups Daisybrand Sour Cream; 2 cans Chunk White Chicken Meat; 1- 1/2 cup Shredded Cheddar Cheese (10 1/2 Oz)

8 ingredients

11 steps

Ingredients

1 package Medium Egg Noodles
2 cups Sliced Mushrooms
1/4 cups Chopped Bell Pepper
1/4 cups Butter Or Margarine
1 can Cream Of Celery Soup
1/2 cups Daisybrand Sour Cream
2 cans Chunk White Chicken Meat
1- 1/2 cup Shredded Cheddar Cheese (10 1/2 Oz)

Directions

1

Cook noodles according to package.
2

In a large skillet over medium heat, saute mushrooms and bell peppers in butter until tender.
3

Add soup, sour cream and drained chicken; stir well.
4

You can use cooked or rotisserie chicken, about 2 cups.
5

Cook until hot and bubbly.
6

Add grated cheese and stir until melted.
7

Serve over cooked egg noodles.
8

Can be served in individual puff pastries for a more formal get-together.
9

Perfect for brunches.
10

Makes a great leftover.
11

*Non-fat cheese does not work well as it gets stringy when heated.