Chicken Casserole *

• 5 lb. chicken or hen
• 1 lb. noodles (small or medium)
• 1 green pepper, chopped (optional)
• 1 medium onion, chopped
• 1 clove garlic or 1/4 tsp. garlic salt
• 1 small can pimentos, chopped
• 1 small can sliced mushrooms, plus juice
• 1 can ripe black olives (about 10 to 15), chopped
• 1 stick margarine
• 1 lb. Velveeta cheese, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper

1. Boil chicken until tender.
2. Remove chicken from the bones and strain broth, saving all the broth.
3. Cook noodles in broth, reserving one cup of broth.
4. Set aside.
5. Brown green pepper, onion, clove of garlic, pimentos, mushrooms and olives in the margarine.
6. Drain noodles.
7. Add noodles, reserve broth, cheese, chicken, salt and pepper to browned ingredients.
8. Stir until cheese melts.
9. Pour in casserole.
10. Bake at 250u0b0 for 1 hour. Serves 10 to 12.
11. Better if made a day ahead and refrigerated overnight before cooking.
12. Freezes well.

chicken, noodles, green pepper, onion, clove garlic, pimentos, mushrooms, black olives, margarine, velveeta cheese, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946784 (may not work)