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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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My most favorite chicken casserole. I got this recipe from a lady who retired from a job that I took over about 26 years ago. When we had office potlucks, I always requested her to make this. Even though we don't live in Alabama, no other name would seem right for this dish! Ingredients:
1/2 cup margarine or 1/2 cup butter |
1 cup chopped green pepper |
1 cup chopped celery |
1 cup chopped onion |
8 ounces velveeta cheese |
1 (6 ounce) jar green olives, sliced (or larger) |
1 (8 ounce) can sliced mushrooms |
1 (10 1/2 ounce) can cream of mushroom soup |
1 deboned chicken |
1 (4 1/2 ounce) package spinach noodles |
Directions:
1. Cook chicken in water with bay leaf and debone.
2. Cook spinach noodles in the chicken broth and drain, but reserving the broth.
3. Saute' green pepper, celery, and onion in melted margarine/butter until tender.
4. Add cubed Velvetta and stir until melted.
5. Next add green olives, mushrooms, cream of mushroom soup, and chicken.
6. Blend sauce in cooked spinach noodles and place in slightly greased casserole.
7. You may add more broth if needed.
8. Top with cracker crumbs and dot with butter and bake 350 for 45 min.
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