Chicken Noodle Casserole

2 whole chickens

1 stick butter (1/4 lb)

1 large bell pepper

1 large onion

One 4-ounce can chopped olives

One 4-ounce can mushrooms

1 large jar pimientos

1 pound Velveeta cheese

One 16 ounce bag egg noodles

Salt and pepper to taste

1 cup broth

Preheat oven to 300F. Boil chickens (save all broth) and debone. Saute chopped onions and bell pepper in butter. Boil noodles in broth. Drain. Save 1 cup broth. Set aside. Chop up Velveeta cheese into blocks. Put into drained noodles. Mix until melted with sauteed onions and pepper and butter. Add chicken, olives, mushrooms, pimientos. Mix well.

Add broth, a little at a time until creamy, not soupy. Put into a large casserole dish. Put in oven on 300F for about 45 minutes.

Serves 8-10.

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Casseroles - Quiches

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Cajun Country -- New Iberia, Louisiana