Yield: 1 Servings
Measure | Ingredient |
---|---|
4½ cup | SKINNER Extra Wide Egg Noodles; (6 oz.) uncooked |
2 tablespoons | Vegetable oil |
½ cup | Sliced carrot |
½ cup | Sliced celery |
½ cup | Chopped onion |
2 tablespoons | Chopped fresh parsley |
1¾ cup | Ready-to-serve chicken broth; (14-1/2 oz. can) |
1¼ cup | Water |
¼ teaspoon | Ground black pepper |
¼ teaspoon | Saffron; (optional) |
¼ teaspoon | Dried thyme leaves |
2 cups | Chopped cooked chicken |
1 \N | Crust (1/2 of 15-oz. pkg.) refrigerated pie crusts; rolled out |
Heat oven to 350°F. In 2-quart casserole, place uncooked pasta; set aside.
In large skillet, heat oil. Add carrot, celery, onion and parsley; cook until almost tender. Add broth, water, pepper, saffron and thyme; heat to boiling. Remove from heat; stir in chicken. Pour chicken mixture over pasta; cover with crust, fluting edges. Vent crust for steam to escape; brush lightly with milk for even browning, if desired. Bake 25 to 30 minutes or until crust is golden brown. 4 to 6 servings.
Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <diane@...> on Jan 31, 1998