Chicken Noodle Casserole

Submitted by Teresa Ness


Boil either 3 chicken breasts or a cut up fryer. Cover with water and bring to boil. Skim off scum. Add half an onion and some tops of celery or a whole stick cut up, a garlic clove and salt and pepper. Cook at least 1 hour. Remove chicken from bones and shred or cut up. Broth can be saved for soup or other recipes.

Note: Turkey or tuna can be substituted for chicken. If substituting tuna, use 18 oz. of solid white tuna (one large can and one small can).

In large casserole mix together:

Chicken (or Turkey or Tuna, if substituting)
1 c. sliced celery
½ c. Miracle whip
1 small can sliced ripe olives
1 c. shredded sharp cheese
½ c. grated onion
1 can cream of chicken soup
½ c. chopped green pepper
1 c. milk
1 small jar pimento
2 cups chopped chicken (or more)
1 - 10 oz can of sliced mushrooms
6 oz. Egg noodles (cooked)
Salt, Pepper and Dill (2 tbs.) optional

Topping:
Croutons
Sliced almonds

Heat oven to 350 degrees. Bake covered for 40 minutes. Top with croutons and sliced almonds. Bake uncovered 15 minutes.

Serves about 8 people. I put it in 2 casseroles and freeze one unbaked. That is enough for twice for 2 people.