Chicken And Noodle Casserole

• 5 lb. chicken
• 1 c. each: chopped celery, onion and green pepper
• salt and pepper to taste
• 1 can tomato soup
• 1 can mushroom soup
• 1/2 small jar chopped pimentos
• 1/2 c. sliced olives
• 1 (10 oz.) and 1 (5 oz.) pkg. noodles
• 1 1/2 c. grated sharp cheese

1. Stew chicken until tender.
2. Remove from broth and let cool. Cut from bones in bite sized pieces.
3. Have ready the celery, onion and green pepper.
4. Saute in some of the chicken fat until tender, but not brown.
5. Add salt and pepper to taste.
6. Then add tomato soup, mushroom soup, pimentos, olives, the chopped chicken and a little of the broth.
7. Let cook slowly while noodles are cooking. Cook noodles in the remaining chicken broth.
8. Add water if necessary.
9. When noodles are tender, add to the chicken mixture. Mix well and fold in cheese.
10. Put in casserole and bake 40 minutes at 350u0b0.
11. Freezes well.

chicken, celery, salt, tomato soup, mushroom soup, pimentos, olives, noodles, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874828 (may not work)