PRESSURE COOKER CHICKEN


4 lb. chicken
2 cups water or chicken stock
Salt and pepper to taste
1 bay leaf
1 (8-oz.) noodles
2 cans cream of mushroom soup


Cook cut-up chicken at medium heat for 20 minutes. Regulator should jingle at a steady slow pace. When done, let it cool down on its own. Cook noodles Cook noodles as per direction and mix in to soup. Put chicken into soup and mix noodles as per directions. Mix 1 can soup with 1 can milk or 1 can chicken stroke. Drain noodles and mix in to soup. Put chicken into soup and mix, if 2 cans of soup are used, add 1 can of milk and 1 can stock.