Shelly's Recipe

CHICKEN NOODLE BAKE

Category: Casseroles - Chicken and Turkey

1 (5 lb) chicken, stewed, deboned, cut into 1 1/2 inch pieces
5 small onions, chopped
2 green pepper, chopped
3 tbsp butter
1 1/2 tbsp flour
2 cups chicken broth OR 1 cup broth, 3/4 cup milk and 1/4 cup white wine
2 cups tomatoes, cut up
1 (6 oz) can sliced pitted ripe olives, drained
1 (8 oz) can sliced mushrooms, drained
1 (8 oz) pkg thin noodles, cooked al dente, drained
1 lb diced sharp cheddar cheese
1 cup butter bread crumbs combine with 1/4 cup grated parmesan cheese

Reserve 2 cups chicken broth. Saute onions and pepper in butter until tender. Add flour; stir until smooth. Add broth or liquid mixture; bring to a boil. Stir constantly until thickened. Add chicken, tomatoes, olives and mushrooms. Layer half noodles, half chicken mixture and half sauce in a casserole dish. Repeat layers and top with bread crumb mixture. Bake at 325 for 1 hour. Serves 8-10