Take whatever chicken pieces you want and put in bottom of pan (9x13 inch). Make cream of mushroom soup as you would for regular soup. Pour mixture on chicken. Cook at 350 degrees F until meat pulls apart. Drain and SAVE soup.
Make noodles. When they are fully cooked, add saved soup to noodles. Let noodles and soup cool some as soup will thicken from starch in noodles. Add favorite veggie as a side.
Could Deloris in Delphi, IN, help out an old bachelor in OH? Maybe by reducing the recipe by a couple steps, like adding the raw pasta to the original bake so the whole thing gets finished in just one oven session?
Would that process need more liquid to start? And how much?
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