Chicken Casserole

1. 1

   Cook chicken and pour off stock (about 4 cups).

2. 2

   Add onion, bay leaves and flat noodles to stock; boil 7 minutes.

3. 3

   Add white raisins and slivered almonds.

4. 4

   Bone chicken and add.

5. 5

   Mix lightly; add salt and pepper.

6. 6

   Put in a greased baking dish; store in refrigerator overnight (if too dry, add broth).

7. 7

   When ready to bake, spread cream of mushroom soup over mixture.

8. 8

   Sprinkle top with bread crumbs and add pats of butter.

9. 9

   Bake, uncovered, about 1 hour at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.