Chicken with Green Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4-5 cup(s) chicken stock |
1 can(s) cream of mushroom soup |
1 cup(s) diced celery |
1 cup(s) diced onion |
6 ounce(s) jar stuffed sliced green olives |
1 large fryer |
1/2 stick(s) margarine |
8-10 ounce(s) spinach noodles |
1/2 pound(s) velveeta cheese |
Directions:
1. Boil cut fryer in seasoned water. Use enough water to make 4-5 cups broth. When done, remove chicken from bones and cut into large pieces. Saute' chopped onion, celery and margarine. Add cubed chesse; stir until melted. Add olives and chicken. Stir only until mixed. Boil noodles in 3-4 cups broth. Add mushroom soup and sauteed ingredients. Toss until blended. Dish can be covered at this point and cooked the next day or frozen. Save remaining broth to add moisture to dish as needed. Bake at 300 degrees for 45 minutes.
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