3 lbs. chicken thighs
1 med. onion, chopped
4 cans tomato puree (2 cans tomato sauce & 2 cans tomato paste)
1/2 c. water
2 bay leaves
1/2 tsp. basil
1/2 tsp. celery seed
Dash of Tabasco sauce
1 tbsp. sugar
1/2 lb. butter & Crisco

Flour and brown chicken in butter and Crisco in large fry pan. Lift out chicken; brown onion. Add tomato puree, water, basil, celery seed, Tabasco sauce and sugar; bring to a boil. Add chicken; simmer 1 hour. Cook 1 (12 ounce) package of noodles; place cooked noodles in greased casserole. Place chicken mixture on top; add 2 bay leaves. Bake 1/2 hour, uncovered, at 350 degrees.