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.
Let chicken cool. Skim fat from broth; remove and discard onion. Remove meat
from bones in large pieces; set aside.
Heat oven to 350 degrees F.
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.)
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.
Stir in cooked noodles; add Worcestershire sauce and salt and
pepper to taste.
Transfer to two 13 x 9-inch casserole dishes. Arrange chicken evenly through
noodles. Top with grated cheese.
Bake until browned, about 30 minutes.
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