1 lg Fryer
Chicken broth (from cooking
-chicken)
1 pn Each: rosemary; thyme,
-bay leaf; parsley flakes,
-oregano; poultry seasoning,
-marjoram and basil
3 tb Flour; rounded
1 cn Cream of mushroom soup
1    Clove garlic; minced
1    Chicken bouillon cube
Salt & pepper to taste
1 tb Worcestershire sauce
1 md Onion; chopped
1 pk Onion soup mix
1 pk (6-oz) medium sized noodles
1 cn (4-oz) pimento

Simmer in boiling water, the chicken with a pinch of each of the
seasonings. When tender, remove meat from bones. Cut the chicken in bite
size pieces.

In a large frying pan put 3 cups chicken stock; make a paste by adding
flour to cold water; add this to the stock and cook until thickened. Add
mushroom soup, garlic, chicken bouillon cube, Worcestershire sauce, onion,
onion soup mix, to the broth; set aside . Cook noodles in boiling water
until tender. Lightly grease 2 casseroles (2 quart capacity). In the bottom
of each arrange 1/4 of the noodles. On top of the noodles add 1/4 of the
pimento; then 1/4 of the sauce. Repeat these layers covering the top of the
casseroles well with tbe sauce. Cook for 30 minutes in a 350 degree oven.
This recipe freezes well; cook 1-1/2 hours at 350 degrees if taken directly
from the freezer.