Ingredients
-
1
-
1/2
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1
-
4
-
1
-
-
-
-
Directions
Bev’s Chicken Noodle Casserole, This dish was served to me at a friend’s house I loved it so she gave me her recipe This can be made a day ahead, refrigerated and then baked right before serving The preparation time on this could be cut by using canned chicken, (or cooking boneless pieces), and using canned chicken broth , This dish was served to me at a friend’s house I loved it so she gave me her recipe This can be made a day ahead, refrigerated and then baked right before serving The preparation time on this could be cut by using canned chicken, (or cooking boneless pieces), and using canned chicken broth
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Steps
|
1
Done
|
Boil (stew) the Chicken, Covered, in Water to Cover (about 2 Quarts) For About 2 1/2 Hours. |
|
2
Done
|
Remove from Water (reserve), Debone and Tear Chicken Meat Into Bite Size Pieces. |
|
3
Done
|
Saute in the Melted Butter the Bell Pepper, Celery and Onion. |
|
4
Done
|
Stir in the Cheese. |
|
5
Done
|
Add the Olives, Mushrooms and Chicken. |
|
6
Done
|
Boil in 3 Cups of the Stock Water the Pkg. |
|
7
Done
|
of Spinach Noodles, Until the Water Is Absorbed. |
|
8
Done
|
Add the Noodles and Can of Mushroom Soup to the Chicken Mixture and Mix, (adding More Stock[i Cup] If Needed For Moistness), Pour Mixture Into a Large, Greased Casserole Dish. |
|
9
Done
|
Bake at 300 Degrees F For 45 Minutes (right Before Serving). |
