Recipes posted on January 23, 2012 14:25
4 ribs of celery, diced 1 medium onion, diced
1 Tablsp vegetable or canola oil
2 pounds of chicken: legs and/or thighs
1/2 teasp black pepper 1 teasp dried thyme, crushed
1/2 teasp salt 1 slice of bread, torn into small pieces
12 oz. bag wide egg noodles
8 oz. container french onion chip dip 2 Tablsp flour
In a dutch oven cook 2/3 of the onion and celery in the oil
over medium heat for about 3 minutes, add in the chicken
pieces, black pepper, thyme and salt....cook for a couple of
minutes, turning the chicken. Add in 6 cups of water, bring to
a boil, reduce heat, cover and simmer 25 mins until chicken
is done.
To the torn bread, add the remaining celery and onion and set
aside - this will be the topping.
Take out the chicken and let it cool - then remove meat from the bones.
Add back into the kettle. Whisk together the flour and chip dip,
Add noodles to the broth and cook well. With slotted spoon transfer
noodles, chicken, vegetables to a casserole dish, stir in dip mixture
and blend well.Put topping on, then bake uncovered for 30-35 mins
at 375 degrees.