The perfect dish to serve as you watch those horses round the bend.
1 5 lb. hen 5 small onions, chopped 2 green peppers, chopped 3 Tbs. butter 1 1/2 Tbs. flour 2 C. chicken broth 2 C. tomatoes, cut up 1 6 oz. can drained and pitted ripe olives, sliced 1 8 oz. can sliced mushrooms, drained 1 8 oz. pkg. thin noodles 1 lb. diced sharp cheddar cheese 1 C. buttered bread crumbs
In a stock pot stew chicken in boiling water until tender. When cool enough to handle, remove skin and bones and cut meat into 1 1/2-inch pieces. Reserve 2 C. chicken broth. Sauté onions and green peppers in butter until tender. Add flour; stir until smooth. Add broth and bring to a boil. Stir constantly until thickened. Add tomatoes, olives and mushrooms. Cook noodles according to package directions for al dente. Drain well. Layer half of noodles, chicken sauce and cheese in a 3-quart casserole. Repeat with a second layer. Top with bread crumbs and bake at 325 degrees for 1 hour. Yield: 10 servings