Recipe - Chicken And Noodle Cacciatore

1 Stewing chicken; (45 lb)
3 cup Water
1 Stalk celery
1 sl Onion
1 One half tablespoon Salt
2 tablespoon Vegetable oil
1 Clove garlic; minced
3 One half cup Tomatoes (canned)
8 Stuffed olives
1 cn Mushrooms (3 oz); cut or sliced up
One half cup Green pepper; cut in strips
1/8 teaspoon Pepper
One fourth teaspoon Basil
1 pound Wide noodles

Wash chicken and place in large deep kettle with water, celery, onion slice
and Three fourths 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, One fourth 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 One half 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.

Recipe By : Smart Shopper's Cookbook

Posted to MCRecipe Digest V1 #229

Date: Sun, 29 Sep 1996 11:05:19 0700

From: "Tammie Catley" tacomat@ix.netcom.com

NOTES : Thrifty, delicious and well worth the time it takes to prepare =
it.