Country Chicken
Country Chicken is an impressive dinner. Made with 8 oz. egg bow pasta, 2 1/2 to 3 lb. chicken, 1/4 c. chopped onion, 1/4 c. chopped green pepper and 1/4 c. chopped celery, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Cover chicken with water and boil until tender.
Cool and pull meat off bones.
Save broth; discard skin and bones.
Cook egg bow pasta.
Drain.
Saute onion, green pepper and celery in oil Add mushrooms and canned tomatoes, parsley, and oregano.
Season with salt and pepper to taste; add a dash of red pepper flakes. Simmer.
Thicken 2 cups chicken broth with cornstarch.
Add to tomato mixture.
Grease a large casserole.
Layer in the following order
Noodles, chicken pieces, Mozzarella, Parmesan and sauce. Repeat layers.
Bake at 350Β° for 45 minutes, until "bubbly."
Can be frozen.
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