Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Flour 1/2 lb Mushrooms,sliced
1/2 t Thyme leaves 1 Garlic clove,minced
Salt 1 cn Chicken broth(12.5oz)
Pepper 1 cn Tomatoes,undrained(19oz)
2 Chickens,broiler-fryer 2 T Parsley,chopped
1/2 c Butter 3 qt Water,boiling
16 Onions,small,parboiled 8 oz Egg noodles,medium

1. Season 1 cup flour with thyme, 1 teaspoon salt and 1/4 teaspoon
pepper; coat chicken.

2. Brown chicken in butter in a large skillet.

3. Remove chicken; set aside. Add onions, mushrooms and garlic to
skillet; saute 5 minutes.

4. Gradually blend chicken broth with 2 tablespoons flour.

5. Stir broth mixture into skillet with tomatoes, parsley and salt and
pepper to taste; boil 1 minute, stirring constantly.

6. Arrange chicken, vegetables and sauce in a covered roasting pan;
bake in preheated 375'F. oven 30 minutes, or until chicken is
fork-tender.

7. Meanwhile, add 1 tablespoon salt to rapidly boiling water;
gradually add noodles so that water continues to boil.

8. Cook noodles, uncovered, stirring occasionally, until tender;
drain in colander.

9. To serve, arrange half of chicken, vegetables and sauce on noodles.

10. To save the other half:

....a. Cool quickly the remaining half of chicken, vegetables and
sauce; freeze in freezer container.

....b. When ready to serve, defrost and place in casserole; heat,
covered, in preheated 375'F. oven 45 to 60 minutes, or until bubbling.

....c. Serve over 8 ounces medium egg noodles, cooked according to
directions given above.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94

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