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Ingredients
1 (8 ounce) Package thin noodles
1 Hen, (4 to 5 lbs)
3 Small onions, chopped
2 Green peppers, chopped
3 Tablespoons butter
1 1/2 Tablespoons flour
2 Cups chicken broth, from stewing chicken
2 Cups chopped tomatoes, (may used canned)
1 Teaspoon salt
1 Teaspoon pepper
1 Pound sharp cheddar cheese, diced
1 Cup buttered bread crumbs
Instructions
Stew hen until tender; remove skin and bones. Then cut meat into 1 1/2-inch pieces. Reserve 2 cups chicken broth. Saut� onion and green pepper in butter until tender. Add flour, stirring until smooth. Add broth and bring to a boil, stirring constantly, until the sauce is thickened. Add tomatoes and mushrooms. Cook noodles and drain well. In a lightly greased 2 1/2 to 3-quart casserole, layer half noodles, chicken, sauce, and cheese; repeat, making another layer. Top with buttered breadcrumbs. Bake at 325 degrees for 1 hour.