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Green Noodle Chicken Casserole
2
cups chopped cooked chicken or 1 chicken,
cooked with celery, onion, salt and pepper
cup chopped celery
cup chopped onions
/2 cup (1 stick) butter
(6 ounce) jar pimento or 1 (6 ounce) jar Spanish olives
2 ounces green noodles
cups stock (or 1 cup stock plus two cans celery soup)
cups sliced water chestnuts
green bell pepper, chopped
cans cream of mushroom soup
/2 pound Velveeta cheese
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If using whole chicken, boil to cook, then remove chicken from pan and save stock. Cool chicken,
remove skin, de−bone and cut into bite−size pieces.
Sauté in butter the celery, onion and bell pepper. Add mushroom soup, pimentos, sliced water
chestnuts, cheese and 2 cups stock.
Cook green noodles in reserved stock until tender. In greased casserole, place layers of noodles, then
chicken, then sauce, alternately until all are used. Cook covered in 350 degree F oven until heated
through and bubbly. Cook covered until just before removing from oven.
Serves 16.
Green Noodle Chicken Casserole
185
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