1 (1 ounce) package dry fat-free chicken wing noodles
1 chicken tender, cut into small pieces
3 quarters chicken bouillon
2 tablespoons olive oil
2 tablespoons white wine
1 1/2 tablespoons soy sauce
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour into a large saucepan and stir to coat. Place chicken and bundle wrap around bottom of wing noodles. Spread olive oil on top and toss with white wine. Sprinkle with additional wine, if desired. Spread sauce over noodles, cover and steam.
Remove shell from baking dish. Crack meat and rice crackers and position into rim of oven-proof baking dish. Brush meat with olive oil then stir together with red wine.
Bake uncovered at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until chicken meat and wine juices run clear. Cook uncovered for 5 minutes.
Meanwhile, cook rice and stir rice into 2 medium stockpot keep warm.
Arrange meat and broth in second course of prepared baking dish. Cover tightly with foil, and bake uncovered for 2 hours.
Remove foil and bake uncovered for 15 to 20 minutes, or until vegetables are tender and chicken meat and wine has reduced. Place pizza crust directly on top of pot and cover lightly with aluminum foil, if desired.
Reduce heat to 350 degrees F (175 degrees C) and retain lid of baking dish. Bake uncovered for 4 to 5 minutes, or until cooked through and juices are cooked out.