Crispy Noodle Chicken

1 frying chicken, cut up
1 can cream of mushroom soup
1 cup sour cream
3 tablespoons onion soup mix
1/8 teaspoon pepper
1 (3 ounce) can chow mein noodles

Heat oven to 375 degrees F.

Place chicken in single layer in a shallow 6-cup casserole.

In a bowl, combine soup, sour cream, soup mix and pepper; blend thoroughly. Spread over chicken; sprinkle with noodles. Bake for 1 hour or until chicken is tender.

Servings: 4

NOTE: You can also use cream of celery or cream of chicken soup instead of cream of mushroom soup.