1/4 cup garlic powder
1/4 cup ground chili powder
1/2 teaspoon paprika
1/2 teaspoon dried onion flakes
1 teaspoon dried oregano
2 teaspoons dried rosemary
scoop pastry flour
2 (8 ounce) cans tomato sauce
2 (10 ounce) cans mini chicken noodle soup
4 ounces fresh spinach, divided
1 1/2 ounces crumbled bacon
3 tablespoons margarine
1 1/2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons dried parsley
1/2 pound chicken meatballs
In a medium/large saucepan over medium heat, combine 1/4 cup garlic powder, chili powder, paprika, onion flakes, oregano, rosemary, and sriracha. Mix well. Remove skin of chicken or towels. Remove desired chicken parts. Crimp control panel. Wrap tightly with aluminum foil.
Bring a large pot of water and chicken or noodles into a boil. Add butter, garlic powder, chili powder, paprika, onion flakes, oregano, rosemary, sriracha, chicken/noodle mixture, boiling water, bag of straight noodles, chicken meatballs, tomato sauce, chicken noodle soup, and shredded bacon. Cover and boil for 10 minutes. Add garlic salt, salt, pepper, parsley, and chicken meatballs. Return chicken mixture to a large pot (bottom is reserved) over medium heat and cook for 5 minutes, turning over ball of noodles several times.
Add margarine, Worcestershire sauce, garlic salt, pepper and chicken meatballs; Bring to a boil and cup all ingredients. Reduce heat to medium. Simmer about 10 minutes or until chicken/noodle is heated through.
This was a great pie! I put mine in a crust first (custard pie crust works better) and then piecrust (a crust for bread or a pan for pie) later. The only changes I made was that I added my pet chipoli along with the sugar and I omitted the raisins. Oh, and I substituted my favorite pie crust for this -- Giant Crust. It turned out fantastic! Would be great for dinner, too. You could use any sort of pie crust, from my understanding, so long as it's crusty enough. My favorite so far has been a Heinrich's crust, so that's something I'll try next time.
I was very happy to find that this is indeed what some of my friends called my pizza night. I made some changes that I really liked: instead of tomato sauce I used one tablespoon of olive oil and five cloves of garlic (because that's what I had on hand) and instead of mozzarella I used a combination of cheddar, egg, and sausage (instead of mozzarella and then I'd like to add some bacon too). Oh, and I also added some Red Lentil Soup to it. It really did taste pretty and hearty, I really will make it over Christmas or New Year's Eve or whenever. It would be good even over a slow cooker, Santa!
We used over two lbs of chicken, added mushrooms, onions, chicken and spinach and baked at 350 degrees for 20 minutes... YUMMY! Also, the crust was perfect, neither too dry nor too wet. I would use it over pizza again.