| 1 | Chicken cooking time: 11 to 13 ?minutes per pound. |
| 2 | defrost vegetables in package at high, for 2 ?to 4 ?minutes. |
| 3 | Set aside. |
| 4 | Place chicken in 3-qt casserole breast side down. |
| 5 | In custard cup, melt butter at high for 20 to 45 second. |
| 6 | Add bouquet sauce. |
| 7 | brush back of chicken with half of butter mixture. |
| 8 | Microwave at high for first 3 minutes. |
| 9 | Reduce power to 50% (medium). |
| 10 | Microwave for remainder of first half of cooking time. |
| 11 | While chicken is microwaving, combine remaining ingredients in small bowl. |
| 12 | after half of total time, drain fat from casserole. |
| 13 | Turn chicken breast side up, brush with butter sauce mixture. |
| 14 | Arrange noodle mixture around the chicken. |
| 15 | Microwave for remaining time, or until chicken is tender, and legs move freely. |
| 16 | Stir noodle mixture before serving. |
| 17 | serves 4 to 6. |
