Recipes:
# Chicken Divine
## INGREDIENTS
4 skinless, boneless chicken breasts (4 ounces each)
2 tablespoons butter or margarine
1 1/2 cups sliced mushrooms (4 ounces)
1 cup chopped celery (2 medium stalks)
1/2 onion, thinly sliced
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
4 tablespoons chicken broth or dry white wine, divided
1/3 cup milk
8 ounces cream cheese, cubed
8 ounces wide egg noodles, cooked
SERVES 6
---
## Make Ahead
Cook the chicken with the vegetables up to 2 days ahead. Reheat in the microwave for 6 minutes on MEDIUM. Prepare sauce while chicken heats. Serve with noodles.
---
## VARIATION
Another type of “white” meat, such as turkey or pork, will also work in this recipe. Top with 1/4 cup grated Parmesan cheese.
---
### 1
Cut chicken into bite-size chunks. Melt butter in a large skillet over medium heat. Add chicken, mushrooms, celery and onion. Sauté mixture until chicken is opaque, about 3 minutes.
---
### 2
Add pepper, basil and thyme to skillet. Reduce heat. Simmer, covered, for 5 minutes. Add 2 tablespoons chicken broth. Simmer, stirring occasionally, for 5 minutes longer.
---
### 3
Combine remaining chicken broth, milk and cream cheese in a small heavy saucepan. Cook over low heat, stirring continually, until mixture is smooth and creamy, about 5 minutes.
---
### 4
Spread cooked noodles on a serving platter. Place chicken mixture over noodles. Spoon cream sauce over top.
---
## Make It Quicker
• An 8-ounce container of whipped cream cheese may be used instead of cooking the sauce. Omit the milk, mix the cream cheese with 2 tablespoons broth and spoon over the hot chicken mixture and noodles.
---
