Print Recipe

Chicken Italienne

RG

Ingredients

  • 2 (4 pound) chickens
  • Leafy tops from one bunch celery
  • 1 onion, cut into large pieces
  • 1 teaspoon salt
  • 12 ounces egg noodles
  • 1/4 cup olive oil
  • 3 onions, diced
  • 2 green bell peppers, diced
  • 2 cans mushrooms
  • 1 clove garlic
  • 1 tablespoon chili powder
  • 3 cans tomato sauce
  • 1/2 cup ripe olives, pitted
  • 1 can lima beans, peas or corn
  • Worcestershire sauce, to taste
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese


Instructions

  1. The day before serving, place whole chickens in a large kettle with water to cover, celery tops, one onion cut in large pieces, and 1 teaspoon of salt. Bring to a boil; reduce heat and simmer one hour.
  2. Let chicken cool. Skim fat from broth; remove and discard onion. Remove meat from bones in large pieces; set aside.
  3. Heat oven to 350 degrees F.
  4. Use the chicken broth to cook the noodles. (You can save the broth afterward and use it to make soup or other recipes that require chicken broth.)
  5. In a large skillet, sauté onions in the olive oil until tender; add green peppers, mushrooms, garlic, chili powder, tomato sauce, olives and beans. Cook and stir several minutes, until hot.
  6. Stir in cooked noodles; add Worcestershire sauce and salt and pepper to taste.
  7. Transfer to two 13 x 9-inch casserole dishes. Arrange chicken evenly through noodles. Top with grated cheese.
  8. Bake until browned, about 30 minutes.

Serves 20.

You can prepare the casseroles entirely in advance and then just heat them in the oven when you're ready to eat. Serve with a salad or vegetable.

Per serving: 508 cal, 25.2 g fat, 120 mg cholesterol, 34.4 g carbohydrates, 6.6 g fiber, 34.8 g protein, 592 mg sodium


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.