Chicken And Noodle Casserole Recipe
Ingredients
1 stewing chicken (4 to 5 pounds), cut into
serving-size pieces
2 medium-size onions, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 can condensed cream of mushroom soup, Hot noodles
Directions
Trim any excess fat from chicke pieces; remove skin from legs and breast.
Spread onion in bottom of a 12-cup baking dish; arrange chicken in 2 layers on top.
Stir Worcestershire sauce into soup in can; spoon over chicken; cover.
Bake in moderate oven (350°) 1 hour; uncover and stir to mix soup and chicken juices; cover again.
Bake 1 hour longer, or until chicken is very tender.
Let casserole stand about 1 minute, or until fat rises to top; skim.
Serve chicken with hot noodles, gravy.
Spread onion in bottom of a 12-cup baking dish; arrange chicken in 2 layers on top.
Stir Worcestershire sauce into soup in can; spoon over chicken; cover.
Bake in moderate oven (350°) 1 hour; uncover and stir to mix soup and chicken juices; cover again.
Bake 1 hour longer, or until chicken is very tender.
Let casserole stand about 1 minute, or until fat rises to top; skim.
Serve chicken with hot noodles, gravy.
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