Ingredients:
- 1 package ( 8 oz) 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
Preparation:
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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