3 quarts water (8 cup) uncooked egg noodles
1 tablespoon white sugar
1 pound mushrooms, sliced into 1/2 inch slices
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon olive oil
2 tablespoons garlic powder
1/4 teaspoon dried oregano
Bring a large pot of water to a boil. Add chicken, mushrooms and celery. Cook for 10 minutes, turning once, until chicken is tender.
Place chicken in a large lid and cover with foil. Place zucchini over chicken, drizzle 1 tablespoon olive oil over chicken and then place over celery. Cover tightly with foil and place on baking sheet, dampened with water.
Bake at 375 degrees F (190 degrees C) for 10 minutes. In a bowl, combine 1/3 cup celery, mushroom and mushroom soup, olive oil, chicken, mushroom mixture, celery soup, tomato soup, olive oil, garlic powder, oregano and chicken. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken at 450 degrees F (260 degrees C) for approximately 30 to 60 minutes or until internal juices are bubbly and uniform. Chicken should be tender and juices just run clear. Brush crust with tomato sauce and bake again for 8 minutes in the preheated oven (or until chicken is no longer pink). Brush juices on top and dip into tomato sauce to cover sheet.
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