1 package of chicken tenders
1 small onion, chopped
1 can of cream of celery soup
1 16oz. container of sour cream
1 can of cream of mushroom soup
1 package of egg noodles
Salt and Pepper to taste
Brown the chicken tenders in a skillet and add the chopped
onions. Cook for a few minutes until the onions start to
become tender. Add 1/2 can of the cream of celery soup, the
whole can of the cream of mushroom soup and the container of
sour cream. Bring the mixture to a boil, then reduce the head
and simmer. While the chicken mixture is simmering, boil the
egg noodles until tender then drain and add to the chicken
mixture. Simmer a few more minutes or until well heated
through. Makes about 6 six servings.
