small saucepan, heat sugar over medium-high heat until sugar
Cook chicken.
Saute vegetables until soft (not mushy).
Add soup, chicken and pepper.
Simmer for 10 to 15 minutes, stirring occasionally.
Meanwhile cook noodles as directed on package. Serve chicken over noodles.
Place chicken breasts in crock pot.
Pour Italian dressing over.
Cover and cook at low 7 hours.
Remove chicken from crock pot and leave turned on.
Add 1/4 cup sour cream and stir until dissolved.
Cook noodles and drain.
Add remaining sour cream and parmesan cheese to noodles and mix until dissolved.
Serve chicken over noodles.
Pour warm Italian dressing over top. Sprinkle with parmesan cheese to taste.
drain well.
Place a chicken breast on each chard leaf
eserve 1 cup marinade for chicken, and set remaining marinade aside
Cook egg noodles according to package directions, drain.
issolve reserved seasoning packets from noodles in the warm water.
Cook chicken in water until tender (2/3 hour).
Cool and remove from bone (can use boneless).
Tear into pieces.
Cook noodles in this water as directed on package.
Drain.
Combine cheese, Ro-Tel, soups and water in pan.
Heat until melted.
Layer noodles in a 9 x 13-inch pan.
Place chicken over noodles.
Place onion over chicken, then crushed Doritos over onion.
Pour cheese mixture over all.
Bake at 350\u00b0 for 1/2 hour.
n large skillet, cook bacon over medium heat until crisp.
Cut chicken into serving size pieces.
Dip into eggs; coat with crumbs.
Heat butter in skillet.
Cook chicken over medium heat until brown.
Stir in tomato sauce and basil.
Reduce heat; cover and cook over low heat for about 30 minutes, turning chicken every 10 minutes.
Prepare sauce.
Put noodles in a 9 x 13-inch pan.
Arrange chicken on top.
Spoon sauce over chicken.
Sprinkle cheese and paprika.
Broil 6 to 7 inches from broiler until cheese is melted and bubbly.
Cut chicken into 3 x 1/2-
il in a large wok over high heat. Fry the onion
Melt butter.
Blend in flour, salt and pepper.
Gradually add broth and cook over medium heat, stirring constantly, until mixture thickens.
Pour gravy over noodles, chicken, peas and eggs in 2 quart casserole.
Sprinkle with bread crumbs.
Bake at 375\u00b0 for 30 minutes.
In Dutch oven, saute onion and celery in butter.
Arrange chicken in layer, then layer of noodles.
Combine soup, broth, lemon juice, pepper and nutmeg.
Pour over noodles.
Scatter mushrooms over top.
Bring to boil, then gently stir until noodles are tender.
Simmer for 15 to 20 minutes.
Snap a box of thin spaghetti noodles in half.
Place noodles in a large pot.
Pour enough hot water over noodles to submerge. Let the noodles get loose.
Sprinkle the oregano, all-seasoning and Molly McButter over noodles, stirring gently.
Add the hot water to the pot; put on stove.
Bring to a boil; boil for 5 to 7 minutes.
50 degrees.
Cut the chicken into small pieces and cook
Cook chicken until done (steam).
Cook noodles as directions. Drain; pour noodles in a baking dish.
Mix milk and soup together. Place chicken over noodles; pour soup over.
Bake at 350\u00b0 for about 20 minutes.
Place cheese on top; bake until cheese melts.
Cover bottom of a 9 x 13 inch baking dish with 1 can of noodles.
Mix together cubed chicken, celery, green onion, chicken soup and milk.
Spoon over noodles and cover with 1 can of noodles and cashews.
Bake at 350\u00b0 for 40 minutes.
Serves 6.
Brown the cubed chicken pieces and onion in oil.
Add seasoning to taste.
Add soup, gravy and mushrooms to chicken.
Simmer 20 minutes.
Serve over noodles.
Cook noodles in 2 quarts water.
Shake chicken in flour and seasonings