| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Pies, Poultry |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
SKINNER Extra Wide Egg Noodles; (6 oz.) uncooked |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Sliced carrot |
| 1/2 |
c |
Sliced celery |
| 1/2 |
c |
Chopped onion |
| 2 |
tb |
Chopped fresh parsley |
| 1 3/4 |
c |
Ready-to-serve chicken broth; (14-1/2 oz. can) |
| 1 1/4 |
c |
Water |
| 1/4 |
ts |
Ground black pepper |
| 1/4 |
ts |
Saffron; (optional) |
| 1/4 |
ts |
Dried thyme leaves |
| 2 |
c |
Chopped cooked chicken |
| 1 |
|
Crust (1/2 of 15-oz. pkg.) refrigerated pie crusts; rolled out |
INSTRUCTIONS
Heat oven to 350°F. In 2-quart casserole, place uncooked pasta; set aside.
In large skillet, heat oil. Add carrot, celery, onion and parsley; cook
until almost tender. Add broth, water, pepper, saffron and thyme; heat to
boiling. Remove from heat; stir in chicken. Pour chicken mixture over
pasta; cover with crust, fluting edges. Vent crust for steam to escape;
brush lightly with milk for even browning, if desired. Bake 25 to 30
minutes or until crust is golden brown. 4 to 6 servings.
Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”