1 pound skinless, boneless chicken breast halves
1 egg
1 (15 ounce) can tomato sauce
8 slices bread
2 potatoes, peeled and cubed
1/2 cup vegetable oil
4 cloves garlic, minced
1/2 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil leaves
Remove chicken from pan and put in bag with juices and salt. Pour over chicken and refrigerate overnight.
Place chicken inside the bag with juices and salt and it will float to the surface. Put the lid on bag and seal.
Transfer chicken into a large stockpot to keep warm.
When the chicken is cool, remove bones and skin from chicken. Place in an ungreased French bag with juices and salt. Fill bag with flour mixture, stirring continuously. Place the chicken in the bag with the flour mixture and bring to a boil. Cover and refrigerate.
Return chicken to the pan with juice and salt, flavoring with garlic, basil and oregano. Place the chicken in the bag with the flour mixture. Place the lid on bag and seal. Bring water to a boil and add chicken. Cover, reduce heat and simmer for 2 or 3 minutes. Add potatoes, oil, chicken and eggs. Bring to a boil, reduce heat to low and simmer for 1 hour.
Remove the chicken from pan and place in the bag with flour mixture. Mix well. Transfer chicken to a large pot. Place chicken over medium heat and cook for 20 minutes. Transfer chicken to slow cooker and cook for at least 45 minutes.
Remove chicken to a plate. Drain and shred the chicken. Place the skinless, boneless, skin pie in the slow cooker with tomato sauce. Heat slowly over low heat, stirring constantly.
Reduce heat to medium low and stir in tomato soup. Stir in chicken and vegetables, then add noodles, potatoes, oil and chicken. Cover and simmer for 5 to 7 minutes on High, until noodles are tender.
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