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Skinner wide egg noodles oil carrots celery onion parsley chicken broth water pepper saffron thyme White Chicken crust
Viewed: 27 - Published at: 8 years agoIngredients
- 4 1/2 c. (6 oz.) Skinner wide egg noodles, uncooked
- 2 Tbsp. oil
- 1/2 c. sliced carrots
- 1/2 c. sliced celery
- 1/2 c. diced onion
- 2 Tbsp. parsley
- 1 3/4 c. (14 1/2 oz.) chicken broth
- 1 1/4 c. water
- 1/4 tsp. pepper
- 1/4 tsp. saffron
- 1/4 tsp. thyme
- 2 cans chunk white chicken
- 1 prepared pie crust
Method
- Heat oven to 350°.
- In a 2-quart casserole, place uncooked noodles.
- Set aside.
- In a large skillet, heat oil and saute carrots, celery, onion and parsley until almost tender.
- Add broth, water and seasonings.
- Bring to a boil.
- Remove from heat and stir in chicken.
- Pour chicken mixture over noodles; cover with crust.
- Vent crust; brush lightly with milk.
- Bake 25 to 30 minutes.
