Directions

1. In a large saucepan combine 4 cups water, chicken, carrot, celery, onion, basil, sage, and salt and pepper to taste; bring to boiling. Reduce heat; simmer, covered, 30 minutes or until chicken is no longer pink (165°F). Remove chicken, reserving cooking liquid in pan. Set aside.
2. Preheat oven to 350°F. Pour oil into a rectangular 3-quart baking dish; add stuffing mix and 1 cup of the reserved cooking liquid; stir to coat. Set aside.
3. Add noodle mix to remaining liquid in pan; bring to boiling. Reduce heat; simmer 7 minutes or until noodles are tender. Chop chicken; add to pan. Spoon mixture on stuffing in baking dish.
4. Bake, uncovered, 25 minutes or until heated through and bubbly. Let stand 5 to 10 minutes before serving.