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1 1/2 c. uncooked, broken thin
egg noodles
2 to 3 c. chopped, cooked
chicken and turkey
1 c. chicken stock
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1 c. shredded Cheddar cheese
1/4 c. sliced stuffed green

In 2-quart microproof casserole, combine noodles,
chicken, chicken stock, milk, salt and pepper. Stir lightly.
Cook, covered, on 70 (Roast) 8 to 10 minutes or until noodles
are tender, stirring once. Stir in cheese and olives. Cook,
covered, on 20 (Low) 5 minutes or until cheese is melted.

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