Buffet Supper Casserole

• 1 (5 lb.) chicken (stewing)
• 1 Tbsp. salt
• 1 medium onion, sliced
• 1 bay leaf
• celery tops with leaves
• 1 (3 oz.) can mushrooms (reserve juice)
• 1 c. ripe olives, reserve juice
• 1 (12 oz.) pkg. medium noodles
• 1/3 c. minced onion
• 1/3 c. diced green pepper
• 2 Tbsp. oleo or butter
• 1 can cream of mushroom soup
• 1 1/2 c. grated sharp Cheddar cheese
• 1 c. cooked ham
• 1/8 tsp. pepper
• 1/4 c. pimento, slivered
• 1/2 tsp. celery salt

1. Half cover chicken with water.
2. Bring to a boil.
3. Simmer 1 1/2 to 2 1/2 hours, or until tender.
4. Cool chicken.
5. Reserve broth. Remove meat in large pieces.
6. Skim broth.
7. You will need about 4 cups chicken pieces.

chicken, salt, onion, bay leaf, celery, mushrooms, ripe olives, noodles, onion, green pepper, oleo, cream of mushroom soup, cheddar cheese, ham, pepper, pimento, celery salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=334475 (may not work)