Chicken and noodle cacciatore

 
                       Chicken and Noodle Cacciatore
 
 Recipe By     : Smart Shopper's Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Budget                           Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    stewing chicken -- --(4-5 lb)
    3      cups          water
    1      each          stalk celery
    1      slice         onion
    1 1/2  tablespoons   salt
    2      tablespoons   vegetable oil
    1      clove         garlic -- minced
    3 1/2  cups          tomatoes (canned)
    8      each          stuffed olives
    1      can           mushrooms (3 oz) -- sliced
      1/2  cup           green pepper -- cut in strips
      1/8  teaspoon      pepper
      1/4  teaspoon      basil
    1      pound         wide noodles
 
 Wash chicken and place in large deep kettle with water, celery, onion =
 slice and 3/4 teaspoon salt. Cover tightly and simmer 3 to 4 hours until =
 tender. Cool. Remove meat and cut in large serving pieces; reserve =
 broth. Heat vegetable oil in large skillet; saute chopped onion and =
 garlic until soft. Add tomatoes, olives, mushrooms, green pepper, 1/4 =
 teaspoon salt, pepper and basil. Continue cooking over low heat 20 =
 minutes. Skim fat from chicken broth; measure broth and add enough water =
 to make 5 cups; pour into large saucepan. Bring to a boil; add remaining =
 2 1/2 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15 =
 minutes or until tender. Drain; place in shallow 2 quart baking dish. =
 Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake =
 20 minutes. Makes 8 servings.
 
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 NOTES : Thrifty, delicious and well worth the time it takes to prepare =
 it.