INGREDIENTS

INSTRUCTIONS

1.  Put the chicken in a large kettle with barely enough water to cover the
usual items to give it flavor: 2 teaspoons of salt, 1/2 onion cut into
pieces, stalk of celery cut up, 1 carrot cut up, 2 sprigs of parsley, a bay
leaf, etc. Cover and simmer until well done -- 1 1/2 to 2 hours
(PREPARATION TIME CAN BE CUT CONSIDERABLY BY USING A PRESSURE COOKER FOR
THIS STEP. BRING TO FULL PRESSURE AND COOK FOR 8-10 MINUTES)
2.  Remove the chicken pieces from the broth, cool them, skin, and cut the
meat into rather large chunks.
3.  Strain the broth and chill it so that you can skim off the fat.  Save
the fat. The chicken can be cooked the day before you need it.
4. Measure the chicken broth you have ad add enough canned chicken broth
(if necessary), or boiling water and chicken stock base, or bouillon cubes,
to make 6 cups of broth. Include the juice from the mushrooms.
5.  Bring to a boil and cook the noodles in it about 7 minutes.
6.  In 2 tablespoons of the skimmed-off chicken fat lightly saute the
onion, green pepper, and mushrooms. Stir in the chicken and olives.
7.  Partly drain the cooked noodles, leaving them just a little soupy.
8.  Stir in the soup, cheese, pimentos, parsley, celery salt, and salt and
pepper to taste.
9.  In a large casserole make alternate layers of the chicken mixture and
the noodle mixture. Top with a fairly thick layer of buttered crumbs and
bake about 1 hour at 325 degrees, or until bubbly and golden. Serves 10
Date: Sat, 29 Jun 1996 15:09:36 -0700
From: cybervic@aracnet.com
MC-Recipe Digest #133
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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