Chicken and Noodle Casserole

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 frying chicken (3 pounds)
  • 1 celery rib with leaves
  • 1

    Method

    1. Put the chicken in a kettle with water to cover. Add the celery and carrot and salt to taste. Cover and simmer for about one hour, until chicken is tender. Let the chicken cool in the broth.

    2. Remove chicken and take the meat from the bones. Strain broth and reserve it to cook the noodles or use it for another purpose.