Baked Noodles and Chicken Recipe
Ingredients
| Regular package | 1 | |
| Fryer chicken | 2 Pound, cut into pieces | |
| Salt | 2 Teaspoon | |
| 1/2 teaspoon leaf rosemary, crumbled | ||
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| 1 medium-size onion, chopped | ||
| Flour | 4 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Walnuts | 1 Can (10oz), chopped | |
| Paprika | ||
Directions
1. Cook noodles, following the label directions; drain well. Place in a refrigerator-to-oven baking dish, 13x9x2.
2. Season chicken with 1 1/2 teaspoons of the salt, rosemary and pepper. Brown, part at a time, in butter or margarine in a large frying pan; place in a single layer over noodles.
3. Stir onion into drippings in pan; saute until soft. Blend in flour; cook, stirring constantly, until bubbly. Stir in milk and wine; continue cooking and stirring until sauce thickens and boils 1 minute. Stir in soup, walnuts and remaining 1/2 teaspoon salt. Pour over mixture in baking dish. Sprinkle with paprika. Cover; chill.
4. About 1 hour and 15 minutes before serving time, place baking dish, covered, in moderate oven (350°).
5. Bake 1 hour and 15 minutes, or until bubbly and chicken is tender.
2. Season chicken with 1 1/2 teaspoons of the salt, rosemary and pepper. Brown, part at a time, in butter or margarine in a large frying pan; place in a single layer over noodles.
3. Stir onion into drippings in pan; saute until soft. Blend in flour; cook, stirring constantly, until bubbly. Stir in milk and wine; continue cooking and stirring until sauce thickens and boils 1 minute. Stir in soup, walnuts and remaining 1/2 teaspoon salt. Pour over mixture in baking dish. Sprinkle with paprika. Cover; chill.
4. About 1 hour and 15 minutes before serving time, place baking dish, covered, in moderate oven (350°).
5. Bake 1 hour and 15 minutes, or until bubbly and chicken is tender.
Chef
