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Ingredientes
- 1 pound onion, diced
- 1 1/2 c. green pepper, diced
- 1 1/2 c. celery, diced
- 1 clove garlic, chopped
- 2 (6 ounce.) cans tomato paste
- 3 (8 ounce.) cans tomato sauce
- 1 (10 ounce.) can Campbells tomato soup
- 1 (12 ounce.) bottle stuffed green olives with juice
- Paprika
- 1 (8 ounce.) can mushrooms, stems & pcs
- 1 (3 ounce.) can sliced ripe olives
- 2 (5 ounce.) Packages wide egg noodles
- 5 lbs. chicken (breasts & thighs)
- 1 1/2 lbs. grated cheddar cheese
- 1 (4 ounce.) can Parmesan cheese
- 1 pound natural Mozzarella cheese
- 1 tbsp. Accent
Direcciones
- Combine onion, green pepper, celery, garlic, tomato paste, tomato sauce and tomato soup in saucepan and simmer till vegetables are tender. Cook chicken in water to cover, salted to taste with Accent added, till chicken is done, about 25 min. Remove chicken to cold and add in noodles to chicken broth. Cook noodles 7 min and remove from heat leaving noodles in broth till ready to use. Cut chicken from bone and cube it (about 1/2" cubes) and add in to tomato mix with Parmesan cheese and cheddar cheese (reserve some grated cheese for top). Then add in mushrooms and olives. Alternate layers of liquid removed noodles and chicken tomato mix in wide deep casserole or possibly baking dish. Top with reserved grated cheddar cheese and sprinkle with cubes of Mozzarella. Decorate with splotches of paprika. Bake at 300 degrees for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 476g | |
| Recipe makes 12 servings | |
| Calories 881 | |
| Calories from Fat 479 | 54% |
| Total Fat 53.83g | 67% |
| Saturated Fat 23.38g | 94% |
| Trans Fat 0.2g | |
| Cholesterol 205mg | 68% |
| Sodium 2267mg | 94% |
| Potassium 1026mg | 29% |
| Total Carbs 34.27g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 9.76g | 7% |
| Protein 65.24g | 104% |
