1    Package (10-oz) frozen

           -mixed vegetables
  2 1/2    To 4-lb. broiler-fryer

           -chicken
      1 ts Bouquet sauce

      2 c  (4-oz.) cooked egg noodles

      1 cn (10 3/4-oz) cream of celery

           -soup
    1/4 c  Finely chopped onion

      2 tb Milk

      1 ts Instant chicken bouillon

    1/4 ts Dry mustard

    1/4 ts Salt

        ds Pepper
  Chicken cooking time: 11 to 13 1/2 minutes per pound.
  Defrost vegetables in package at High, for 2 1/2 to 4 1/2 minutes. Set
  aside.  Place chicken in 3-qt casserole breast side down.  In custard
  cup, melt butter at High for 20 to 45 second.  Add bouquet sauce.
  Brush back of chicken with half of butter mixture.  Microwave at High
  for first 3 minutes.  Reduce power to 50% (Medium).  Microwave for
  remainder of first half of cooking time.  While chicken is
  microwaving, combine remaining ingredients in small bowl.
  After half of total time, drain fat from casserole.  Turn chicken
  breast side up, brush with butter sauce mixture.  Arrange noodle
  mixture around the chicken.  Microwave for remaining time, or until
  chicken is tender, and legs move freely.  Stir noodle mixture before
  serving.
  Serves 4 to 6.
  Posted by Stephen Ceideburg; January 28 1991.