|Onion||1 Small, sliced|
|Celery tops||5 Medium|
|Curry powder||1 1⁄2 Teaspoon|
|Water/Milk||1 1⁄2 Cup (24 tbs)|
|Fine noodles||8 Ounce|
|Frozen peas||10 Ounce|
|Toasted slivered almonds||5 Ounce|
|Cream||1 Cup (16 tbs) (For Whipping)|
1 Combine chicken with onion, celery tops, curry powder, salt, pepper, and water in a large saucepan; cover.
Simmer 45 minutes, or until tender.
2 Remove chicken from broth; cool until easy to handle.
Strain broth into a 2-cup measure; skim any excess fat, then add milk, if needed, to make 2 cups; set aside for Step 5.
3 Pull skin from chicken and take meat from bones.
Cut meat into bite-size pieces.
4 While fixing chicken, cook noodles and peas in separate saucepans, following label direc-tions; drain.
Combine with chicken and almonds in a buttered 10-cup baking dish.
5 Beat eggs slightly in a medium-size bowl; stir in the 2 cups chicken broth from Step 2 and cream.
Pour over chicken mixture, then stir lightly so liquid seeps to bottom.
6 Bake in slow oven (325Â°) 1 hour and 15 min-utes, or until custard sets(Cover lightly with foil during last 15 minutes baking to keep top moist). Garnish with diced red apple and coconut, if you wish.
HOSTESS NOTE: To make ahead, cover chicken-noodle mixture in baking dish and custard mixture in bowl and chill.
About 1 1/4 hours before serving, combine both, following Step 5; place in a cold oven; set heat control at slow (325Â°).
Bake for 1 hour and 15 minutes.