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Cook onion and mushrooms in 1 tablespoon margarine in 10-inch skillet about 5 minutes, stirring frequently, until onion is tender. Stir in milk, garlic powder, pepper, thyme, soup and reserved mushroom liquid. Stir in chicken and olives; heat until hot. Cook noodles as directed on package; drain. Toss noodles with 2 tablespoons margarine. Stir sour cream into chicken mixture; heat just until hot. Serve over hot noodles and, if desired, garnish with additional sliced pimiento-stuffed olives. 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 922 (97%)|
|Amt Per Serving||% DV|
|Total Fat 102.4g||137 %|
|Saturated Fat 32.1g||161 %|
|Monounsaturated Fat 34.5g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 101.5mg||31 %|
|Sodium 682.1mg||24 %|
|Potassium 307.4mg||8 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 7.4g|
|Protein 4.7g||7 %|
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Calories per serving: 952
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