Chicken And Noodle Casserole
|Stewing chicken||1 , cut into serving size pieces|
|Onions||2 Medium, chopped|
|Worcestershire sauce||1 Tablespoon|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Noodles||1 Cup (16 tbs)|
Trim any excess fat from chicken pieces; remove skin from legs and breast.
Spread onion in bottom of a 12 cup baking dish; arrange chicken in 2 layers on top.
Stir Worcestershire sauce into soup in can; spoon over chicken; cover.
Bake in moderate oven (350Â°) 1 hour; uncover and stir to mix soup and chicken juices; cover again.
Bake 1 hour longer, or until chicken is very tender.
Let casserole stand about 1 minute, or until fat rises to the top; skim.
Serve chicken with hot noodles, gravy.