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.
Cook egg noodles in boiling water till chewy.
Cook chicken in olive oil, and Lawry salt till chicken is not pink in middle, then drain oil.
Combine cream of chicken soup, egg noodles, and chicken till boiling.
Reduce heat, and add Velveeta cheese, corn, and pepper.
Cook until all of Velveeta is melted.
Remove from heat and sprinkle with parsley flakes.
illet with lid.
Add chicken breasts. Return broth to a
minutes.
Add the chicken, reduce the heat and simmer
prigs and serve over hot egg noodles. Enjoy!
Note: During cooking
Boil fryer in large pot full of water.
Save chicken broth. Debone chicken.
Cook egg noodles in broth.
When draining egg noodles, save chicken broth.
Saute celery, onion, pimentos, olives and mushrooms in 1 stick oleo.
Add jar of Cheez Whiz to drained noodles.
Mix chicken, noodles, vegetables and cream of mushroom soup.
Add some chicken broth if mixture is too thick. Heat through before serving.
water to boil for egg noodles.
While bacon crisps,
Season both sides of the chicken with dry mustard, salt, and
oil to cook egg noodles. When water boils add egg noodles and green beans
nd dill.
Saute the chicken and vegetable in the oil
Boil chicken. Remove skin and bones.
Dice chicken.
Cook 1 (12 oz.) pkg. egg noodles in chicken broth.
Combine:
Chopped chicken, drained noodles and all other ingredients (except cracker crumbs and butter) and place in large casserole dish.
Top with cracker crumbs mixed with melted butter. Bake at 350\u00b0 for 20 minutes.
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.
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.
Pat chicken dry; season with salt and
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.
Pick chicken from bones.
Boil the egg noodles in chicken broth from chicken.
Mix all other ingredients with chicken and egg noodles.
ollow the instructions for the egg noodles.
Usually you only need
n a large pot; add noodles, stir so they do not
n a large skillet, cook chicken thoroughly using 1 tablespoon of
Boil chicken breasts and debone; cut into small pieces.
Save the broth, then cook noodles in broth the chicken was cooked in. Mix in a large bowl the cream of chicken, corn and sour cream. Stir in egg noodles and chicken.
Mix together.
Pour into a 13 x 9-inch covered baking dish.
Bake at 350\u00b0 for 25 to 30 minutes.