Microwave Casseroled Chicken

• 10 ounces mixed vegetables frozen
• 2 1/2 pounds chicken, whole
• 1 teaspoon bouquet sauce
• 2 cups egg noodles cooked
• 10 3/4 ounces soup, cream of celery
• 1/4 cup onions finely chopped
• 2 tablespoons milk
• 1 teaspoon chicken broth instant
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 1 dash black pepper

1. Defrost vegetables in package at High, for 2 1/2 to 2 1/2 minutes.
2. Set aside.
3. Place chicken in 3-quart casserole breast side down.
4. In custard cup, melt butter at High for 20 to 45 seconds.
5. Add bouquet sauce.
6. Brush back of chicken with half of butter mixture.
7. Microwave at High for first 3 minutes.
8. Reduce power to 50% (Medium).
9. Microwave for remainder of first half of cooking time.
10. While chicken is microwaving, combine remaining ingredients in small bowl.
11. After half of total time, drain fat from casserole.
12. Turn chicken breast side up, brush with butter sauce mixture.
13. Arrange noodle mixture around the chicken.
14. Microwave for remaining time, or until chicken is tender, and legs move freely.
15. Stir noodle mixture before serving.

mixed vegetables, chicken, bouquet sauce, egg noodles, soup, onions, milk, chicken broth instant, dry mustard, salt, black pepper

Taken from recipeland.com/recipe/v/microwave-casseroled-chicken-43274 (may not work)