Chicken & Noodle Cacciatore

Directions

Wash chicken and place in large deep kettle with water, celery, onion slice and ¾ 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; sauté chopped onion and garlic until soft.

Add tomatoes, olives, mushrooms, green pepper, ¼ 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 2½ 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℉ (180℃).

Arrange chicken on noodles; pour sauce over all.

Bake 20 minutes.