3 lg. chicken breasts, split (can be boned)
Salt, pepper and flour
1/4 c. shortening
1 can mushroom buttons
1 tsp. marjoram
1 can green peas
4 oz. noodles, cooked according to package directions
1 can cream of celery soup
1 pt. sour cream
Paprika

Salt, pepper and flour chicken; brown in shortening. Remove from skillet. Lightly brown mushrooms in skillet; add soup (undiluted) and marjoram, stirring until smooth. Then add cream and stir.

Place noodles in a shallow pan; add the drained peas and 1/2 the soup mixture. Arrange the chicken over this, then pour the rest of the soup mixture. Sprinkle with paprika and bake 50 minutes, covered, at 350 degrees, then bake uncovered 15 minutes more at the same temperature.