1 tablespoon vegetable oil
1/2 cup cornflakes cereal
1/2 teaspoon salt
2 tablespoons chicken bouillon granules
1 tablespoon fish sauce
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 teaspoon paprika
1/4 teaspoon salt
1 teaspoon dried sage
1 cup sliced mushrooms
1 cup sliced celery
2 (3 ounce) cans sliced mushrooms
1 cup chopped onion
1 cup chicken broth
1/4 cup chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large saucepan or Dutch oven. Stir together cornflakes and salt. Add bouillon cubes and stir to coat. Mix in chicken bouillon, fish sauce, paprika, crushed red pepper flakes and paprika. Stir gently. Place chicken in the pan and cook 4 to 5 minutes on each side, until well browned and cooked through. Remove from heat and set aside to cool.
Heat 2 tablespoons water in a large saucepan over medium heat. Add chicken and saute 5 minutes on each side, until chicken is no longer pink. Remove chicken from pan and shred on both sides. Stir in mushrooms, celery, onion, chicken broth, parsley and salt.
Place chicken in a 9x13 inch ovenproof dish. Add noodles and cut noodles in half. Top with chicken mixture and bake another 5 minutes or until chicken is cooked through.