| | Directions | | 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: Noodles Mushrooms Cheese 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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| Ingredients | | - |  | 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 |
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