Chicken Casserole

Ingredients

• 1 (10 oz) package frozen mixed vegetables
• 2 1/2 to 4 pound broiler fryer chicken
• 1 teaspoon Bouquet sauce
• 2 cups cooked egg noodles (4 oz before cooking)
• 1 (10 3/4 oz) can cream of celery soup
• 1/4 cup finely chopped onion
• 2 tablespoons milk
• 1 teaspoon instant chicken bouillon
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• dash pepper

Method 

Defrost vegetables in package on high for 2 1/2 to 4 1/2 minutes. Set aside. Place chicken in 3 quart casserole breast side down. In custard cup melt butter at high for 20 to 45 seconds. Add Bouquet sauce. Brush back of chicken with half of butter mixture. Microwave at high for first 3 minutes. Reduce to medium and microwave for *remainder of first half of cooking time. While chicken is cooking, combine remaining ingredients in small bowl. After half of total time, drain fat from casserole. Turn chicken breast side up, brush with butter sauce mixture. Arrange noodle mixture around the chicken. Microwave for remaining time or until chicken is tender and legs move freely. Stir noodle mixture before serving.

*Chicken cooking time: 11 to 13 minutes per pound.

Yield: 4 servings

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