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Add a photoServings: 12
Ingredients
- 1 (4 lb.) hen
- 1 stick butter
- 1 c. bell pepper, minced
- 1 c. celery, minced
- 1 c. onion, minced
- 1/2 pound Velveeta cheese
- 6 ounce. stuffed olives, liquid removed
- 4 (6 ounce.) cans sliced mushrooms
- 1 pkg. spinach noodles
- 4 c. chicken stock
- 1 can mushroom soup (cream of)
Directions
- Boil hen in seasoned water (lightly salted so stock will not be too salty). Use sufficient water added to stock to make 4 c. of stock. Save stock; bone chicken and cut into large pcs. Saute/fry pepper, celery, and onion in melted butter. Stir in cheese. Add in olives and mushrooms, then stir in the chicken. Boil noodles in three c. of stock, boiling till all of the stock is absorbed. Add in one can of cream of mushroom soup to noodles.
- Mix all ingredients together in pan and serve warm. If needed, use additional stock to moisten. Or possibly place in casserole and chill; reheat at 300 degrees for about 45 min. This also freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 12 servings | |
| Calories 408 | |
| Calories from Fat 279 | 68% |
| Total Fat 31.16g | 39% |
| Saturated Fat 12.77g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 946mg | 39% |
| Potassium 432mg | 12% |
| Total Carbs 7.05g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.09g | 2% |
| Protein 24.59g | 39% |
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