Buffet Chicken Casserole

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BUFFET CHICKEN CASSEROLE

Submitted by Mrs. Harriet Okino from Hawaii

1 ( 5 pound chicken)

Salt

Celery tops ( optional)

1 onion, sliced

1 bay leaf

1 ( 4 oz) can mushrooms

1 cup ripe olives, sliced

1 ( 12 oz) package flat noodles

1/3 cup minced onions

1/3 cup green pepper

1 can mushroom soup

1 1/2 cup processed cheese, grated

1 cup frozen peas

1/8 teaspoon pepper

1/2 teaspoon celery salt

1 cup cooked ham, diced

   Half cover chicken with boiling water ; add 1 Tablespoon salt, celery tops, sliced onion and bay leaf. Simmer covered for 1 1/2 hours; remove chicken from broth and cool. Cut off meat in large pieces. Skim fat from broth ; reserve fat. To broth add mushroom and olive juices ; measure and add water to make 6 cups. Bring to boil ; add noodles. Cook until barely tender. In 2 Tablespoons chicken fat saute minced onion, green pepper, and mushrooms for 5 minutes. Add half of olives to chicken. To undrained noodles, add soup, cheese, peas, pepper , 1/2 teaspoon salt and the celery salt. In 3-quart casserole arrange noodles and chicken in layers, ending with noodles. Top with ham and remaining olives. Bake at 325 F. degrees , 1 1/4 hours or until bubbling. NOTE : This casserole freezes well.

YIELD:  10-12 Servings