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Green Noodle Chicken Casserole

Source: Feed My Sheep published by First Presbyterian Church, Baton Rouge, Louisiana2 cups chopped cooked chicken or 1 chicken,
    cooked with celery, onion, salt and pepper
1 cup chopped celery
1 cup chopped onions
1/2 cup (1 stick) butter
1 (6 ounce) jar pimento or 1 (6 ounce) jar Spanish olives
12 ounces green noodles
2 cups stock (or 1 cup stock plus two cans celery soup)
2 cups sliced water chestnuts
1 green bell pepper, chopped
2 cans cream of mushroom soup
1/2 pound Velveeta cheeseIf using whole chicken, boil to cook, then remove chicken from pan and save stock. Cool chicken, remove skin, de-bone and cut into bite-size pieces.Saut? in butter the celery, onion and bell pepper. Add mushroom soup, pimentos, sliced water chestnuts, cheese and 2 cups stock.Cook green noodles in reserved stock until tender. In greased casserole, place layers of noodles, then chicken, then sauce, alternately until all are used. Cook covered in 350 degree F oven until heated through and bubbly. Cook covered until just before removing from oven. Serves 16.

 

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