Creamed Chicken with Riesling

1-2-3lb Chicken cooked

1/2 cup Green Capsicum

1 sml tin Champignons

1 tin Cream of Chicken Soup (must be Campbells)

1.1/2 cups cooked Ribbon Noodles

1 tblspn Plain Flour

2 oz Butter

1 lge Onion

1/2 cup chopped Celery

1/2 cup Riesling

1.1/2 cups Water with

(3-4 Chicken Cubes)

1/2 cup Cream

Method: Heat butter add onion, celery & capsicum & cook till tender (NOT BROWN). Blend in soup, flour & then chicken stock, Riesling to make a smooth sauce. Bring to boil & simmer gently for several minutes. Season to taste. Lastly add chicken which has been cut into bite size pieces, mushrooms & noodles. Blend in cream but do not boil again. Serve with baby carrots, green peas & potato straws.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.34.