Chicken Spinach Noodle Casserole

• 1 (4 lb.) hen or 2 fryers
• 6 oz. pkg. spinach noodles
• 1/4 lb. margarine
• 1 c. chopped green pepper
• 1 c. chopped onion
• 1 c. diced celery
• 1/2 lb. mild cheese
• 1 can condensed mushroom soup
• 1/2 c. sliced, stuffed olives
• 16 oz. can button mushrooms
• 1 pkg. slivered almonds, toasted (for topping)

1. Boil chicken
2. in salted water until tender, then remove the chicken and
3. reserve the broth.
4. Bone and cut chicken into bite-size pieces.
5. Saute
6. vegetables
7. in
8. the margarine.
9. Cook noodles in the reserved chicken broth, according to directions on the package,
10. then drain.
11. Mix together.
12. If mixture is too thick, add
13. broth.
14. Place in greased casserole.
15. Sprinkle with almonds and bake at 325u0b0 for 30 minutes.

fryers, spinach noodles, margarine, green pepper, onion, celery, mild cheese, condensed mushroom soup, olives, button mushrooms, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332565 (may not work)