1 (3 pound) whole chicken
1 (3/4 cup yogurt) cube
1 (8 ounce) bag buffalo sauce
1 (8 ounce) package cream cheese, softened
1 tablespoon prepared horseradish
1/4 cup chopped fresh parsley
2/3 cup chopped onion
salt to taste
ground black pepper to taste
Place chicken in a large nonstick nonstick skillet. Cook over medium-high heat until no longer pink. Remove pan from heat, and cook until chicken is no longer pink and juices run clear. Pour yogurt cubes over chicken and sprinkle with buffalo sauce. Drop noodles into sauce and toss. Cover sauce and let stand until cool enough to handle.
Slice chicken lengthwise into 1/4 inch strips. Fry in a large skillet until crisp. Remove from skillet, and place strips in a large bowl.
Melt cream cheese, horseradish, and parsley in a mixing bowl. Mix together with chicken mixture and sprinkle with onion, salt, pepper, and cream cheese mixture. Cover, and chill overnight.
Remove chicken strips from liquid. Drain juices from skillet, and pour mixture into a large mixing bowl. Arrange chicken strips on the bottom of a large baking sheet.
Fry chicken strips in skillet over medium heat. Cook 1 to 2 minutes on each side, or until browned and crispy. Drain on paper towels.