Chicken Potpourri

1. 1

   Cook noodles according to package.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Cook until hot and bubbly.

6. 6

   Add grated cheese and stir until melted.

7. 7

   Serve over cooked egg noodles.

8. 8

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

9. 9

   Perfect for brunches.

10. 10

    Makes a great leftover.

11. 11

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

No additional tips available.