Instructions:
Pull the meat from the bones of the chicken. Be sure you get some of the seasoned breading in the saucepan in which you put the meat. Add about 5 cups of water and 1/2 teaspoon of salt and put the pan on to boil.
When the water has boiled for 3 minutes, add the noodles to the pan. Stir them in so the chicken and noodles mix together well. Cook according to directions on noodle package; mine were ready in 6 minutes.
Add the 1 1/2 cups instant mashed potato flakes to the noodle pot and stir in. Remove from heat and let set 5 minutes.
Then, whip it up really well with a large spoon.
Add the butter to the pot and stir some more. This will make nice, thick chicken and noodles.
Place the mushroom soup with the 3/4 can of water, stirred, into a microwave-safe bowl. Cover and zap on high in the microwave for 4 minutes (longer if you have an older, low-wattage microwave).
Pour some of the hot mushroom soup over each serving of chicken and noodles. This makes a scrumptious meal in 20 minutes or less.
This farm news was published in the Sept. 5, 2007 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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