12 skinned chicken thighs
Soy sauce
1 (4 oz.) can sliced button mushrooms
8 oz. sour cream
1/4 tsp. thyme
1 (16 oz.) can cooked sweet peas
1 (16 oz.) can cooked carrots
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
16 oz. wide noodles, cooked and drained
Italian bread crumbs (8 oz.)
1 1/2 c. melted butter

On day before the dinner prepare and take all the skin off the chicken and place in a 9 x 13 inch pan. Pour soy sauce over all the chicken, so there's a 1/2 inch on the bottom of the pan. Place in oven at 350 degrees and bake for 1 hour. Take out of the oven and take all the meat off the bones. Cut into bite size pieces (throw bones away) and store in container in the refrigerator until next day.

In a VERY large oversized bowl, put chicken, sliced mushrooms, sour cream, thyme, peas, carrots, soups and noodles and mix together. Now put contents in a 9 x 13 inch and 9 x 9 inch square pans, and sprinkle 1/4 inch layer of Italian bread crumbs on top. Pour a thin even layer of butter on top of that and stick into oven. Bake at 350 degrees for 30 minutes. Serves about 15.