Chicken and noodle cacciatore
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Chicken and noodle cacciatore
  Chicken    Noodles  
Last updated 6/12/2012 1:13:32 AM. Recipe ID 42005. Report a problem with this recipe.
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      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.
  
  




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Recipe ID 42005 (Apr 03, 2005)

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