Grandma's Italian Chicken Noodle Recipe

  • 2 chickens, cut up, washed, drained, skin removed
  • 3 cans tomato sauce (small cans)
  • 4 cloves garlic, crushed (large cloves)
  • salt
  • 1/2 - 3/4 lb mushrooms, sliced
  • 1 pound Vermicelli, cooked al dente
  • 1 pound Cheddar cheese grated
Preheat oven to 350.

Put chicken in a large kettle with enough water to cover. Add tomato sauce plus add water to each can and rinse remaining sauce from sides of can. Bring to a boil.

Reduce heat to medium. Add garlic, salt, and mushrooms. Cook until chicken is almost done, 20-30 minutes.

Spray a large baking dish with non-stick spray. Layer in the following order until all used:




Juice from chicken

Top with chicken pieces. Bake for 30-45 minutes. Baste with chicken broth every 15 minutes, if needed. Turn chicken after 20 minutes.

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