2 chicken breasts, skinned
1/3 pkg. onion soup mix
1 sm. onion, thinly sliced
1 sm. carrot, diced
1 sm. zucchini, thinly sliced
1 c. golden mushroom soup
4 oz. can mushroom juice
1 sm. jar of pimento strips

Simmer chicken breast in 1 1/2 cups water with dry onion soup until tender. Then shred chicken (boned). Saute onion in small amount of butter. Add to chicken along with carrot and zucchini. Blend in golden mushroom soup and pimento strips. Thicken with cornstarch and add more water if needed. Serve over 2 cups cooked rice and sprinkle with crisp Chinese noodles. Serves 6.