Chicken Tetrazzini

• 4 whole chicken breasts
• 1 (8 oz.) pkg. green noodles
• 1 (8 oz.) pkg. egg noodles
• 1 stick margarine
• 1 onion, chopped
• 3/4 Tbsp. flour
• 2 cans mushroom soup
• 1/2 c. milk
• 1 (4 oz.) jar pimento, chopped
• garlic powder
• 1 tsp. lemon juice
• 1/2 c. white wine
• 1 1/2 lb. Velveeta, cubed
• 1 (4 oz.) can black olives
• 1 (8 oz.) can sliced water chestnuts
• 1 (8 oz.) can mushrooms (with liquid)

1. Boil chicken until done. Save broth and cook noodles in it. Saute onion in margarine. Add flour.
2. Mix everything else together well and put in a large 8 x 10-inch casserole dish.
3. Bake at 350u0b0 for 30 minutes or until bubbly.

chicken breasts, green noodles, egg noodles, margarine, onion, flour, mushroom soup, milk, pimento, garlic, lemon juice, white wine, black olives, water chestnuts, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760163 (may not work)