Bev's Chicken Noodle Casserole

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READY IN: 4hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    chicken, cooked,chopped
  • 12
  • 1
    cup bell pepper, chopped
  • 1
    cup celery, chopped
  • 1
    cup onion, chopped
  • 12
    lb processed cheese (Velveeta recommended)
  • 1
    (6 ounce) jar stuffed olives, drained (pim.)
  • 1
    (6 ounce) can sliced mushrooms, drained
  • 1
    (10 ounce) package spinach noodles
  • 4
    cups chicken stock
  • 1
    (10 1/2 ounce) can mushroom soup
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DIRECTIONS

  • Boil (stew) the chicken, covered, in water to cover (about 2 quarts) for about 2 1/2 hours.
  • Remove from water (reserve), debone and tear chicken meat into bite size pieces.
  • Saute in the melted butter the bell pepper, celery and onion.
  • Stir in the cheese.
  • Add the olives, mushrooms and chicken.
  • Boil in 3 cups of the stock water the pkg.
  • of spinach noodles, until the water is absorbed.
  • 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.
  • Bake at 300 degrees F for 45 minutes (right before serving).
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