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Chicken Noodle Rolls Recipe


4 boneless, skinless chicken breasts

1 cup sliced celery

1 cup chopped onion

1 cup chopped celery

1 cup sliced green bell pepper

1 (10 ounce) can tomato sauce

1 cup water

1 (10 ounce) can or bottle chicken broth

4 tablespoons Italian seasoning

4 tablespoons white sugar

1 (8 ounce) can tomato paste

1 cup ketchup

4 cups water

1 (10 ounce) can or bottle cornflakes cereal


Place chicken, celery and onion into a large pot. Cover, remove skins, cut the slits in the top and place in boiling water. Bring to a boil, remove from heat and let stand 5 minutes. Drain, cool, peel and chop.

Place celery, onion and green pepper into a large pot. Cover, and add tomato sauce, chicken broth and Italian seasoning. Place over medium heat, stirring occasionally, until chicken is no longer pink and vegetables are tender. Heat, stirring occasionally, until mixture thickens enough to coat the back of a metal spoon.

Remove chicken from remaining liquid and put into a large bowl. Gradually stir in cornflakes cereal and chicken broth mixture.

Bring to a boil, reduce heat, cover and simmer for 1 1 hour stirring occasionally.


len writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm not sure why, but this bread just didn't seem to be cutting it. Maybe it was my experience in Norway, where bread with "pasta" in the name is frowned upon. However, this recipe was fine: crisp, yet still chunky. I'd say this is good for early lunch or early dinner.