| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
lg |
Fryer |
|
|
Chicken broth (from cooking chicken) |
| 1 |
pn |
Each: rosemary; thyme, bay leaf; parsley flakes, oregano; poultry seasoning, marjoram and basil |
| 3 |
tb |
Flour; rounded |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Chicken bouillon cube |
|
|
Salt & pepper to taste |
| 1 |
tb |
Worcestershire sauce |
| 1 |
md |
Onion; chopped |
| 1 |
pk |
Onion soup mix |
| 1 |
pk |
(6-oz) medium sized noodles |
| 1 |
cn |
(4-oz) pimento |
INSTRUCTIONS
Simmer in boiling water, the chicken with a pinch of each of the
seasonings. When tender, remove meat from bones. Cut the chicken in bite
size pieces.
In a large frying pan put 3 cups chicken stock; make a paste by adding
flour to cold water; add this to the stock and cook until thickened. Add
mushroom soup, garlic, chicken bouillon cube, Worcestershire sauce, onion,
onion soup mix, to the broth; set aside . Cook noodles in boiling water
until tender. Lightly grease 2 casseroles (2 quart capacity). In the bottom
of each arrange 1/4 of the noodles. On top of the noodles add 1/4 of the
pimento; then 1/4 of the sauce. Repeat these layers covering the top of the
casseroles well with tbe sauce. Cook for 30 minutes in a 350 degree oven.
This recipe freezes well; cook 1-1/2 hours at 350 degrees if taken directly
from the freezer.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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