This easy one-pot meal is hearty and delicious, a family classic. The casserole is topped with Cheddar cheese and buttered bread crumbs. Serve the dish with a tossed salad for a satisfying meal.

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Ingredients

• 1 cup chopped onion
• 2 green bell peppers, chopped, or 1 red and 1 green
• 3 tablespoons butter
• 1 tablespoon plus 2 teaspoons flour
• 2 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 small can (4 to 6 ounces) sliced ripe olives
• 2 cans (4 ounces each) sliced mushrooms, drained
• salt and freshly ground black pepper, to taste
• 8 ounces thin noodles
• 4 to 5 cups cooked cubed chicken
• 12 to 16 ounces shredded Cheddar cheese
• 1 cup soft bread crumbs
• 2 tablespoons melted butter

• Prep Time: 15 minutes
• Cook Time: 68 minutes

• Total Time: 83 minutes
• Yield: 8 Servings

Preparation

In a large skillet, saute the onions and bell pepper in 3 tablespoons of butter until tender. Add flour; stir until well blended. Cook, stirring, for 2 minutes.

Gradually add broth and bring to a boil. Cook, stirring constantly,  until thickened. Add tomatoes, olives and mushrooms.  Taste and add salt and freshly ground black pepper, as needed.

Cook the noodles in boiling salted water following the package directions, just until tender.

 Drain well. 

Layer half of noodles, chicken, sauce, and cheese in a 3-quart casserole or baking dish. Repeat with a second layer of noodles, chicken, sauce, and cheese.

Combine the soft bread crumbs with the 2 tablespoons of melted butter. Sprinkle over the top of the casserole. 

Bake for 55 to 65 minutes, or until the crumb topping is lightly browned and the casserole is bubbling around the edges.

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