Clabbered Chicken

• 1 large stewing hen
• 1 c. chopped celery
• 2 c. chopped green peppers
• 2 c. chopped onions
• 9 oz. pkg. flat noodles
• 1 qt. plus 1 c. chicken broth and 5 chicken bouillon cubes
• 1 Tbsp. Worcestershire sauce
• 1 (4 oz.) can mushrooms
• 1 can celery soup
• 1 lb. Velveeta cheese, cut into small pieces

1. Cook hen covered with water until tender (I use pressure cooker).
2. Remove chicken from broth and pick off the bone.
3. De-fat the broth by cooling in refrigerator overnight.
4. Simmer the broth with the celery, green peppers and onions for 10 minutes.
5. Add the noodles and cook until tender.
6. Add chicken taken from bone, Worcestershire sauce, mushrooms, celery soup and cheese. Mix all well and pour into 9 x 13-inch pan.
7. Bake 30 minutes.

stewing hen, celery, green peppers, onions, flat noodles, chicken broth, worcestershire sauce, mushrooms, celery soup, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016792 (may not work)