Recipe For Cooking Green Noodle Chicken Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Green Noodle Chicken Casserole

Source: Feed My Sheep published by First Presbyterian Church, Baton Rouge, Louisiana

2 C. chopped cooked chicken or 1 chicken,
    cooked with celery, onion, salt and pepper
1 C. chopped celery
1 C. chopped onions
1/2 C. (1 stick) butter
1 (6 oz.) jar pimento or 1 (6 oz.) jar Spanish olives
12 oz. green noodles
2 C. stock (or 1 C. stock plus two cans celery soup)
2 C. sliced water chestnuts
1 green bell pepper, chopped
2 cans cream of mushroom soup
1/2 lb. Velveeta cheese

If using whole chicken, boil to cook, then remove chicken from pan and save stock. Cool chicken, remove skin, de-bone and cut into bite-size pieces.

Sauté in butter the celery, onion and bell pepper. Add mushroom soup, pimentos, sliced water chestnuts, cheese and 2 C. stock.

Cook green noodles in reserved stock until tender. In prepared casserole, place layers of noodles, then chicken, then sauce, alternately until all are used. Cook covered in 350 degree F oven until heated through and bubbly. Cook covered until just before removing from oven.

Serves 16.