1 large potato, cubed
1 large onion, sliced
1 cup ricotta cheese
4 slices cooked bacon
1 medium head cabbage, shredded
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can chicken broth
2 tablespoons prepared horseradish mustard
1/2 teaspoon salt
Combine the potatoes, onion, ricotta cheese, bacon, cabbage and chicken soup in bowl." Roll sausage into 1 inch cubes, but do not shrink. Lightly grease a medium baking sheet or 9x13 inch pan.
In a microwave-safe bowl, mix the water, chicken soup, cream of chicken soup, cream of mushroom soup, cream of mushroom soup, chicken broth, horseradish and salt. Stir until well blended. Roll noodle shapes into 1 inch balls.
Place chicken balls in baking dish or large pot. Spoon the chicken mixture over the noodles and sprinkle with mushrooms.
Bake at 350 degrees F (175 degrees C) for 1 hour or until the chicken is cooked through and the noodles become mushy.