Green Noodle Casserole

• 1 whole chicken
• 1 tablespoon olive oil
• 6 cups chicken stock
• 1 green pepper
• 1/2 cup chopped ripe olives
• 12 ounces spinach fettuccine
• 8 ounces frozen peas, thawed
• 1 1/2 cups sharp cheddar cheese
• 1 onion, finely chopped
• 1 cup button mushroom, sliced
• 4 tablespoons chopped pimiento
• salt and pepper

1. Roast or stew chicken according to your favorite method. Mom bought one already cooked at the grocery deli.
2. Remove meat from chicken and cut into 1 1/2 inch cubes.
3. In a skillet, heat the olive oil on medium, and saute the green pepper, onions, and mushrooms until just tender.
4. Bring chicken stock to a boil and add noodles, cooking until tender. Do not drain, but leave the noodles in the broth.
5. Add chicken and saute mixture to pot of noodles.
6. Add peas, olives and pimentos to pot.
7. Season with salt and pepper.
8. In a 3 quart casserole, ladle 1/2 of chicken/noodle mixture, then sprinkle with 1/2 of cheese. Pour in remaining mixture then top with the rest of the cheese.
9. Bake, covered for 45 minutes in a preheated 325 degree oven.
10. Uncover and bake for 15 more minutes, until cheese is lightly browned.

chicken, olive oil, chicken stock, green pepper, chopped ripe olives, frozen peas, cheddar cheese, onion, button mushroom, pimiento, salt

Taken from www.food.com/recipe/green-noodle-casserole-148096 (may not work)