2 skinless chicken breasts cut into bite-size pieces
1 1/2 cups white rice
1/2 cup fine egg noodles
8 oz mushrooms, quartered
4 cups chicken broth
4 tbsp butter
1 tsp. thyme
1 tsp. marjoram
salt and pepper to taste

Melt 2 tbsp. butter in a deep skillet or casserole. Brown chicken. Add rice, noodles, mushrooms, broth, remaining butter, thyme and marjoram. Bring to a boil, cover and reduce heat. Simmer 20-25 minutes. Taste for salt and pepper before serving. Serves 6.

From Karen C