Chicken and Noodle Cacciatore
green bell peppers
cut in strips
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.
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.