Crisp Noodle Chicken - cooking recipe

Ingredients

1 cut-up frying chicken
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 c. (8 oz.) dairy sour cream
1 envelope (or less to taste) dry onion soup mix
1/8 tsp. pepper
1 (3 oz.) can chow mein noodles (can substitute a small can of fried onions for noodles, but noodles work best)

Preparation

Bring roast to room temperature.
Preheat oven to 500\u00b0.
Salt and pepper to taste.
Cook roast at 500\u00b0
for 5 minutes per pound plus 10 minutes (e.g. a 3 pound roast would cook for 25 minutes).