This recipe was found tucked in a box of books found at an estate auction in Paris Texas.
Ingredients
- 4 Lbs Whole Chicken
- 1 Stick Margarine
- 1 Cup Bell Pepper Chopped
- 1 Cup Celery Chopped
- 1 Cup Onion Chopped
- 8 oz Velveeta
- 6 oz Jar Stuffed Olives Chopped
- 6 oz Can Sliced Mushrooms
- 1 Pkg Spinach Noodles
- 4 Cups Chicken Broth
- 1 Can Cream Mushroom Soup
Instructions
- Boil chicken
- Save stock about 4 cups
- Bone chicken cut coarsely
- Saute in margarine the bell pepper, celery, and onion
- Stir in Velveeta
- Add olives and mushrooms and stir in chicken
- Boil noodles in three cups of the chicken stock until all stock is absorbed
- Add cream of mushroom soup to the noodles
- Mix all ingredients together
- Add remaining stock to moisten the mixture
Notes
If the dish is prepared ahead of time, it can be reheated in a casserole dish, in a 300-degree oven for about 45 minutes.
bon appetit
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