Baked Noodles and Chicken Recipe
Ingredients
1 package (8 ounces) regular noodles
2 broiler-fryers, weighing about 2 pounds each, cut in serving-size pieces
2 teaspoons salt
1/2 teaspoon leaf rosemary, crumbled
1/4 teaspoon pepper
3 tablespoons butter or margarine
1 medium-size onion, chopped
4 tablespoons flour
1 1/2 cups milk
1/4 cup dry white wine
1 can condensed cream of chicken soup
1 can (4 ounces) walnuts, 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.
