|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Potato chips||400 Gram (Barbecue Flavor)|
|Undiluted evaporated milk||1⁄3 Cup (5.33 tbs)|
|Macaroni with cheese sauce||2 Can (20 oz)|
|Spaghetti with tomato sauce||1 Can (10 oz)|
|Instant minced onion||1 Tablespoon|
|Tomato||1 Large, cut into 6 wedges|
Melt butter or margarine in a jelly roll pan.
Crush potato chips coarsely. (Tip: Leave chips in bag and simply squeeze it with your hands.)
Slit bag; spread open.
Pour milk into a shallow dish.
Dip drumsticks, 1 at a time, into milk, then roll in potato chips to coat well all over; place in a single layer in butter in pan.
Bake in hot oven (425Â°) 25 minutes; spoon drippings in pan over chicken.
Bake 25 minutes longer, or until tender.
While chicken bakes, mix macaroni, spaghetti and onion in a 12 cup baking dish; cover.
Heat in oven with chicken 20 minutes, or until bubbly.
To serve, arrange drumsticks, spoke fashion, over macaroni mixture in dish; place tomato wedges in a circle in center.
Garnish with parsley, if you wish.