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

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.