Title: Chicken and Noodle Cacciatore
Categories: Budget, Main dish
Yield: 8 Servings

1 Stewing chicken; --(4-5 lb)
3 c Water
1 Stalk celery
1 sl Onion
1 1/2 tb Salt
2 tb Vegetable oil
1 Clove garlic; minced
3 1/2 c Tomatoes (canned)
8 Stuffed olives
1 cn Mushrooms (3 oz); sliced
1/2 c Green pepper; cut in strips
1/8 ts Pepper
1/4 ts Basil
1 lb 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.

Recipe By : Smart Shopper's Cookbook

Posted to MC-Recipe Digest V1 #229

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

From: "Tammie Catley"

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