1/4 cup garlic powder
1/4 cup ground chili powder
1/2 teaspoon paprika
1/2 teaspoon dried onion flakes
1 teaspoon dried oregano
2 teaspoons dried rosemary
scoop pastry flour
2 (8 ounce) cans tomato sauce
2 (10 ounce) cans mini chicken noodle soup
4 ounces fresh spinach, divided
1 1/2 ounces crumbled bacon
3 tablespoons margarine
1 1/2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons dried parsley
1/2 pound chicken meatballs
In a medium/large saucepan over medium heat, combine 1/4 cup garlic powder, chili powder, paprika, onion flakes, oregano, rosemary, and sriracha. Mix well. Remove skin of chicken or towels. Remove desired chicken parts. Crimp control panel. Wrap tightly with aluminum foil.
Bring a large pot of water and chicken or noodles into a boil. Add butter, garlic powder, chili powder, paprika, onion flakes, oregano, rosemary, sriracha, chicken/noodle mixture, boiling water, bag of straight noodles, chicken meatballs, tomato sauce, chicken noodle soup, and shredded bacon. Cover and boil for 10 minutes. Add garlic salt, salt, pepper, parsley, and chicken meatballs. Return chicken mixture to a large pot (bottom is reserved) over medium heat and cook for 5 minutes, turning over ball of noodles several times.
Add margarine, Worcestershire sauce, garlic salt, pepper and chicken meatballs; Bring to a boil and cup all ingredients. Reduce heat to medium. Simmer about 10 minutes or until chicken/noodle is heated through.