2 chickens (3 - 4 pounds each) one 3 ounce can of mushrooms 1 large box of wide noodles 1/3 cup of chopped onions 1/3 cup of green pepper 1 1/2 cup of grated sharp cheese 1 can of mushroom soup 1/2 cup of chopped pimento 1/2 teaspoon of salt pepper to taste celery tops bay leaf
Boil the chickens the day before, 1 1/2 - 2 hours. Add to water the salt, celery tops, onion and bay leaf. Remove chicken from bones. To the 6 cups of broth, add water if necessary, add mushroom soup, cook the noodles until tender. Then add green pepper, pimento, mushrooms and seasoning. Add this with alternate layers of chicken. Grated cheese on top of desired. Bake for 45 - 60 minutes at 325ºF. May be frozen. Serves 10 - 12
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