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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 10 |
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YUMMMMYYYY!! This is similar to a recipe I had years ago for German Stewed Chicken. I lost the recipe and this is the closest thing I have found that resembles it. It is really good and makes quite alot. The combination of different flavors makes for a very different and tasty chicken casserole. Enjoy! Guesstimate on prep and cooking times which includes cooking the chicken and the noodles. Ingredients:
2 lbs whole chickens, boiled,cooled & deboned |
1/2 cup butter (no substitutes) |
1 cup chopped green pepper |
1 cup chopped celery |
1 cup chopped onion |
1 package egg noodles |
1/2 lb velveeta cheese, cubed |
1 (6 ounce) jar whole stuffed green olives, sliced |
1/2 cup black olives, sliced |
1 (8 ounce) can sliced mushrooms |
1 (10 3/4 ounce) can cream of mushroom soup |
cheese crackers, crushed |
Directions:
1. In a large skillet saute the green pepper, celery and onion in butter until soft.
2. Boil noodles in chicken broth that chicken was cooked in; drain.
3. Add green olives, black olives, mushrooms and mushroom soup to the green pepper mixture; stir to mix well.
4. Dump all of the ingredients into the noodles along with the chicken and velveeta cheese; stirring until cheese is melted and everything is thoroughly mixed.
5. Place mixture in a 13x9 greased baking dish and top with crushed crackers.
6. Bake at 300 degrees 45 minutes to 1 hour.
7. Can be prepared a day in advance and refrigerated; covered.
8. If making in advance add the cracker topping just before baking.
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