Southern Chicken and Noodle Casserole

Stew hen until tender; remove skin and bones, then cut meat into 1 1/2-inch pieces. Reserve 2 cups chicken broth. Saute onion and green pepper in 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 bread crumbs. Bake at 325 degrees for 1 hour.
Serves 6.

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