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2 c. cubed chicken or turkey
3/4 c. sliced onion
2 Tbsp. vegetable oil
4 c. Skinner rigatoni,
2/3 c. sliced mushrooms
3 c. chicken broth
1 c. sour cream

Saute onion in oil until onion is tender, but not brown;
add chicken. Arrange uncooked rigatoni evenly in layer over
chicken. Add mushrooms with liquid. Pour chicken broth over
rigatoni making sure all are moistened, cover tightly. Cook
over medium heat until pan is steaming; reduce heat and
simmer, covered for about 10 minutes or until noodles are done.
Blend flour into sour cream; stir into chicken and rigatoni.
Cook about 5 minutes longer or until thickened. Serves 4 to 6.

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