Yield: 1 Servings
|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)|
|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