Recipe provided by Estelle Gluck of the Ramot Chapter.
Chicken Noodle Supreme
Ingredients:
| 5 | lbs. Chicken |
| 3 | oz. can Mushrooms |
| 1 | cup ripe Olives (pitted) |
| ¾ | lb. medium wide Noodles (6 cups) |
| 1 ⅓ | cup Onions |
| ⅛ | tsp. pepper |
| ⅓ | cup Green Pepper |
| 1 | can Cream Mushroom (undiluted) |
| 1 ½ | cup grated Sharp Cheese |
| 1 | cup cooked Peas |
| ½ | tsp. Salt |
Directions:
Day before: Half-cover chicken with water. Add salt, celery tops and 1 sliced onion. Simmer covered until tender. Remove chicken from broth. Cut off meat in big pieces. Chill chicken and broth, seperately.
Early next day; To broth add mushrooms, olive pieces and enough water to make 6 cups. Bring to boil and add noodles. Cook until barely tender.
In 2 tbs. chicken fat (skimmed from broth), saute remaining onions (minced), peppers and mushrooms for 5 minutes. Add to chicken with half of olives and combine well.
To undrained noodles, add cream mushroom soup, cheese, peas and seasoings. In 3 quart casserole arrange noodles and chicken mixture in layers ending with noodles. Top with remaining olives. Chill.
Heat oven to 325 degrees. Bake covered until bubbily hot - about 1 hour and 40 minutes.