1 ts Onion; minced
1/4 c Celery; chopped
3 tb Butter
2 c Chicken; cooked, cubed
6 oz Noodles; UNCOOKED
1 cn Cream of chicken soup
2 1/4 c Chicken broth
1 ts Lemon juice
1/4 ts Lemon juice
1/4 ts Pepper
4 oz Mushrooms with juice
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.