Recipe provided by Estelle Gluck of the Ramot Chapter.
Chicken Noodle Supreme
|3||oz. can Mushrooms|
|1||cup ripe Olives (pitted)|
|¾||lb. medium wide Noodles (6 cups)|
|1 ⅓||cup Onions|
|⅓||cup Green Pepper|
|1||can Cream Mushroom (undiluted)|
|1 ½||cup grated Sharp Cheese|
|1||cup cooked Peas|
Day before: Half-cover chicken with water. Add salt, celery tops and 1 sliced onion. Simmer covered until tender. Remove chicken from broth. Cut off meat in big pieces. Chill chicken and broth, seperately.
Early next day; To broth add mushrooms, olive pieces and enough water to make 6 cups. Bring to boil and add noodles. Cook until barely tender.
In 2 tbs. chicken fat (skimmed from broth), saute remaining onions (minced), peppers and mushrooms for 5 minutes. Add to chicken with half of olives and combine well.
To undrained noodles, add cream mushroom soup, cheese, peas and seasoings. In 3 quart casserole arrange noodles and chicken mixture in layers ending with noodles. Top with remaining olives. Chill.
Heat oven to 325 degrees. Bake covered until bubbily hot - about 1 hour and 40 minutes.