2 large whole chicken breasts
1 1/2 onions, coarsely chopped
1 celery rib, chopped
Salt and pepper to taste
1 can cream of mushroom soup
1 can cream of celery or chicken soup
1 pint sour cream
1 1/2 tbsp. sherry, or dry white wine
1/4 tsp Lawry's seasoned salt or plain salt to taste
12 ounces egg noodles, cooked
4 ounces butter, melted
Paprika or parsley for garnish
Cook chicken with the onions, celery and salt and pepper in large pot covered with water for about 2 hours. Drain, chill, remove meat from bones and cut into chunks.
Save broth once drained for other recipes. Just put into ice cure trays and once frozen, transfer cures to a plastic freezer rag.
Mix the remaining ingredients, except egg noodles and butter in a large mixing bowl. Melt 4 ounces butter and pour into a 9x12 inch pan. Pour the noodles on the bottom of prepared pan, and then layer the chicken over the noodles. Then pour the sauce over the entire dish.
Bake in a preheated 350 degree F oven for 45 minutes.
Sprinkle with paprika or parsley for garnish.
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