This one comes from my childhood and is my favorite quick, cheap and hearty comfort food recipes. It takes about 1.5 hrs start to finish and just hits the spot on really cold nights up here in da great white nort' doncha know...
SUPPLY LIST
MEAT
Enough cut up young frier chickens to feed yer mob. My rule of thumb is 1 lb. per person becasue I'm all about the leftovers. You can also just use breasts, thighs, legs whatever you want. Just get some damn chicken
DAIRY
Milk
SOUP
2 cans of Campbell's Cream of 'Something' Soup
Most folks use Cream of Mushroom, but my wife hates mushrooms vehemently so I use Cream of Onion, but you can use Cream of: Broccoli, Celery, Aspargus, Combat Boot, whatever..
PASTA
2 lb bag of Wide Egg Noodles
HERBS
Salt
Black Pepper
Paprika
Corriander Seeds
Fresh or Dried Parsley (fresh is better, but you'll need less.)
PREP
Slap the chicken in a baking dish, crush about half a tablespoon of Corriander seeds in your mortar & pestle or spice grinder (what? no mortar & pestle.. get one) and apply it to the chicken with your salt and pepper.
Now mix the 2 cans of your Cream of Something soup with one can of milk and pour it over the seasoned chicken, now sprinkle on some Paprika.
Chuck it in a 350 degree oven for about 1.5 hrs, basting every 30 minutes. Lil hint: When the juice runs clear when you stab a piece, it's done.
When the chicken has baked for about an hour get your kettle on the boil with lightly salted water. When she's rolling strong slowly add the noodles and cook according to the directions on the box/bag. When they're done cooking, strain them and immediatley add some parsley and toss.
When the chickens done, remove it from the oven and let it stand about 10 minutes, then remove the chicken onto your serving platter and pour the sauce over the noodles and stir. Mmmmmm mmmmmm...sticky chickeny goodness....
SUPPLY LIST
MEAT
Enough cut up young frier chickens to feed yer mob. My rule of thumb is 1 lb. per person becasue I'm all about the leftovers. You can also just use breasts, thighs, legs whatever you want. Just get some damn chicken
DAIRY
Milk
SOUP
2 cans of Campbell's Cream of 'Something' Soup
Most folks use Cream of Mushroom, but my wife hates mushrooms vehemently so I use Cream of Onion, but you can use Cream of: Broccoli, Celery, Aspargus, Combat Boot, whatever..
PASTA
2 lb bag of Wide Egg Noodles
HERBS
Salt
Black Pepper
Paprika
Corriander Seeds
Fresh or Dried Parsley (fresh is better, but you'll need less.)
PREP
Slap the chicken in a baking dish, crush about half a tablespoon of Corriander seeds in your mortar & pestle or spice grinder (what? no mortar & pestle.. get one) and apply it to the chicken with your salt and pepper.
Now mix the 2 cans of your Cream of Something soup with one can of milk and pour it over the seasoned chicken, now sprinkle on some Paprika.
Chuck it in a 350 degree oven for about 1.5 hrs, basting every 30 minutes. Lil hint: When the juice runs clear when you stab a piece, it's done.
When the chicken has baked for about an hour get your kettle on the boil with lightly salted water. When she's rolling strong slowly add the noodles and cook according to the directions on the box/bag. When they're done cooking, strain them and immediatley add some parsley and toss.
When the chickens done, remove it from the oven and let it stand about 10 minutes, then remove the chicken onto your serving platter and pour the sauce over the noodles and stir. Mmmmmm mmmmmm...sticky chickeny goodness....
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