Buttered Noodles Chicken Parmesan

Just For Fun Easy/Crazy Cooking from Wyoming
-By-
Neil Waring Revered Wyoming Chef, outdoor cooking expert and not bad in the kitchen either, admired woodsmen and honored citizen.

Buttered Noodles Chicken Parmesan   - One of my favorites—this is good and meets my number one requirement, its quick!

Ingredients (my stuff list)

One can of chicken chunks - (yes, you purist types can use chicken breasts, frozen or fresh, just chunk up about a can full and get started.

Noodles - The hard, cheap, crunchy kind – nothing like the ones grandma used to make.

Butter – I like the unsalted, but I am an old guy, do not substitute margarine. Remember when we called it oleo? Some of the new better butter substitutes might work here.

Salt, Pepper, Sage, and Celery Seed – all to taste, go easy with the celery seed first time around.

Parmesan Cheese – fresh or as fresh as you can find it, PLEASE, none of the dry powder Parmesan from the pizza places, even if it was free.

Boil three or four handfuls of noodles to the al dente stage, (Not too hard, not mushy) to check, take out one noodle and throw at the nearest wall, if it sticks, should be about right – If your spouse is watching you might try just biting a noodle, if it tastes good, go with it-should have a tiny bit of white in the center. Note don’t forget to add salt and some oil to water, and use a big ol’ pan so the stuff won’t stick together.

While the noodles are boiling, open the can of chicken, pour off the liquid and rinse the meat. Not sure where they get the juice the chicken is in or even what it is. Remember mystery meat in the old high school cafeterias? This must be mystery chicken juice. Put chicken in very hot skillet and brown lightly to remove the rest of the nasty mystery liquid. Melt half a stick of butter –or more or less- in a big ol’ soup bowl in the microwave. This is fun the butter will pop and splatter all over the inside of the microwave, very cool. Might want to cover it to save the marriage.

Drain noodles and season with the four great Wyoming spices listed above, pour butter over and mix good - sprinkle parmesan cheese and cover with chicken. Eat and enjoy – this is good; serve with ice cold Pepsi, Coke or tea.

Pepsi Can Chicken

By revered Wyoming chief, outdoorsman, historian, writer and all-around good guy.
Neil Waring


Now before we start this recipe we must explain the Pepsi can stuff. Some old boys refer to this as Beer Can Chicken, but around my place a Pepsi will have to do. Feel free to use Coke also but do not use any of that sissy soda pop like grape or 7-up, gotta be a good cola. I use diet Pepsi, the good stuff.

-HERE IS THE STEP BY STEP-

• Fire up the grill—I like charcoal for this taste sensation. Pour about five pounds of charcoal into the grill, soak with gasoline, step back and toss a match. The charcoal are instantly ready—now that little trick is worth the price of my new cook book— described below. Sorry about your eyebrows and the hair on your fingers or where it used to be.

• Break off a piece of the Aloe Vera (I really have no idea how to spell Aloe Vera, can’t even come close enough to let the spell checker find it) in the kitchen window and rub it on the burns, may need more than one piece.

• Drink about half a can of Pepsi and save the rest for the next step.

• Grab the chicken and cram it, butt down, over the Pepsi can. If it’s frozen, stick it in the microwave on high, for a while and then cram it butt down on the can.

• Set the can, with the chicken mounted on top, on the grill, close the lid, and go back inside to watch some more of the game.

• After about a quarter of the game go out and shake a bunch of salt and pepper on the sizzling bird.

• A little while later go get it and enjoy. No need to cut it up—eat it whole, one bird per person.

• Oh, don’t drink the rest of the Pepsi

My new cookbook, Cooking 'em up Right, is available now for $9.99 and can be found in most Woolworth and Montgomery Ward stores. What a great Christmas gift idea!

Happy Cookin’

© 2008