Mix soups together with water.
Place chicken in casserole dish.
Pour soups over.
Sprinkle Lipton onion soup on top.
Bake at 350\u00b0 for 45 minutes.
Boil egg noodles.
Serve chicken over egg noodles.
Place egg noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork then drain.
Heat 2 tsp oil in a wok over high heat. Working in batches, stir-fry chicken until browned. Remove from wok.
Add remaining oil to wok and stir-fry baby corn, Cantonese sauce and 1/4 cup water until corn is tender. Return chicken to wok and add noodles. Stir-fry until hot. Season to taste. Serve sprinkled with spring onions.
water to boil for egg noodles.
While bacon crisps,
Cook chicken in water until tender.
Take cooked chicken out of water; let chicken cool.
Add egg noodles to boiling water where chicken was cooked.
Boil until tender.
Drain noodles.
Add cooked chicken, chicken soup, mushroom soup and mushrooms.
Heat well.
Serve while hot.
Debone cooked chicken.
Cook noodles.
Combine all ingredients. Serve while hot.
Mix butter, tarragon, chives and grated lemon peel (from one
r stock pot, place chicken with water and chopped onion, season with
set aside.
Cook egg noodles in the chicken broth that you cooked
oil; add 1 teaspoon salt and 1 teaspoon vegetable oil. Add
Cook chicken breasts, debone and cube meat.
Cook egg noodles in chicken broth. Drain noodles.
Mix soups, Ro-Tel tomatoes, chicken and egg noodles. Shred cheese and mix with chicken mixture. Bake at 350\u00b0 for 30 to 45 minutes or until bubbly.
cook chicken thoroughly using 1 tablespoon of heated oil and remove.
Pick chicken from bones.
Boil the egg noodles in chicken broth from chicken.
Mix all other ingredients with chicken and egg noodles.
ole chicken
Boil chicken breasts; save juice from boiling to cook egg noodles and mushrooms (if desired).
In separate bowl, combine remaining ingredients along with diced chicken and egg noodles; stir well.
Boil noodles and some salt in 2 quarts
Boil chicken until tender.
Remove chicken and cook noodles in broth until tender.
Mix well the soups and broth together.
Add chicken and noodles to the soup mixture; mix well and put in 2-quart casserole dish.
Bake at 350\u00b0 for 45 minutes.
Cook chicken on stove with a little olive oil.
While cooking cut into 2-inch chunk sized pieces.
Once cooked all the way through, add the tomatoes, mushrooms, and soup mix.
Let simmer.
Serve over cooked egg noodles with sour cream.
Sprinkle with poppy seeds.
Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.
eat, stirring, until deeply fragrant and dark brown (be careful not
n med high. Stir-fry chicken and garlic 3 or so minutes