Bev's Chicken Noodle Casserole

Name: Bev's Chicken Noodle Casserole
Prep time: 45 min
Cook time: 3 h 15 min
Total time: 4 h
Yield: 8 serving(s)
Ingredients: 1 chicken, cooked,chopped; 1/2 cup margarine; 1 cup bell pepper, chopped; 1 cup celery, chopped; 1 cup onion, chopped; 1/2 lb processed cheese (Velveeta recommended); 1 (6 ounce) jar stuffed olives, drained (pim.); 1 (6 ounce) can sliced mushrooms, drained; 1 (10 ounce) package spinach noodles; 4 cups chicken stock; 1 (10 1/2 ounce) can mushroom soup

Submitted by Trisha W

"This dish was served to me at a friend's house. I loved it so she gave me her recipe. This can be made a day ahead, refrigerated and then baked right before serving. The preparation time on this could be cut by using canned chicken, (or cooking boneless pieces), and using canned chicken broth."

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Ready In:: 4hrs
Ingredients:: 11
Serves:: 8

ingredients

1 chicken, cooked,chopped
¹⁄₂ cup margarine
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup onion, chopped
¹⁄₂ lb processed cheese (Velveeta recommended)
1 (6 ounce) jar stuffed olives, drained (pim.)
1 (6 ounce) can sliced mushrooms, drained
1 (10 ounce) package spinach noodles
4 cups chicken stock
1 (10 1/2 ounce) can mushroom soup

directions

Boil (stew) the chicken, covered, in water to cover (about 2 quarts) for about 2 1/2 hours.
Remove from water (reserve), debone and tear chicken meat into bite size pieces.
Saute in the melted butter the bell pepper, celery and onion.
Stir in the cheese.
Add the olives, mushrooms and chicken.
Boil in 3 cups of the stock water the pkg.
of spinach noodles, until the water is absorbed.
Add the noodles and can of mushroom soup to the chicken mixture and mix, (adding more stock[i cup] if needed for moistness), pour mixture into a large, greased casserole dish.
Bake at 300 degrees F for 45 minutes (right before serving).

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RECIPE SUBMITTED BY

Trisha W

Fernandina Beach, FL

<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014.  I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>

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