| Chicken Noodle Medley
10 ounces of green noodles
1 medium size onion
1 bay leaf
2 tablespoons of butter
1 teaspoon of onion salt
1/8 teaspoon of pepper
3 pounds of broiler fryer chicken, cut up
one 10 3/4 ounce can of cream of mushroom soup
3/4 cup of milk
2/3 cup of grated Parmesan cheese
2 tablespoons of chopped chives
1/2 teaspoon of sage
Paprika
one 1 pound package of frozen baby carrots, drained and cooked |
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Preheat oven to 350ºF. Cook the noodles according to package directions, adding onion and bay leaf to cooking water. Drain the noodles, discard onion and bay leaf. Toss together noodles, butter, onion salt and pepper. Spoon into buttered 13 x 9 inch baking dish. Sprinkle chicken pieces with salt and pepper, place on noodles. Combine the soup, milk, 1/3 cup of cheese, chives and sage, pour over chicken. Sprinkle with remaining cheese and paprika. Bake 45 minutes, add carrots. Bake an additional 20 minutes or until the chicken is tender. Serves 6 |
