Chicken Casserole

Directions

1. 1
   Cook chicken and pour off stock (about 4 cups).
2. 2
   Add onion, bay leaves and flat noodles to stock; boil 7 minutes.
3. 3
   Add white raisins and slivered almonds.
4. 4
   Bone chicken and add.
5. 5
   Mix lightly; add salt and pepper.
6. 6
   Put in a greased baking dish; store in refrigerator overnight (if too dry, add broth).
7. 7
   When ready to bake, spread cream of mushroom soup over mixture.
8. 8
   Sprinkle top with bread crumbs and add pats of butter.
9. 9
   Bake, uncovered, about 1 hour at 350°.
10. 10
    Serves 16 to 20 people.