Italian Chicken

Italian Chicken

A handwritten vintage recipe for Italian Chicken; make this dish with a 3-pound fryer, oil, bell pepper, onions, green onions, celery, garlic, black olives, mushrooms, sharp cheese, tomato paste, and egg noodles.
A handwritten vintage recipe for Italian Chicken


1 3-pound fryer

2 tablespoons oil
1 bell pepper, chopped
2 white onions
3 bunches green onions, chopped
4 ribs celery, chopped
2-3 pods garlic
2 small cans of black olives, drained
2 large cans of mushrooms, drained
1 pound cheese, sharp
1 can tomato paste
1 small package egg noodles


Boil fryer in seasoned water and debone; save stock to cook noodles. 

Saute pepper, onions, garlic, celery in oil until clear; add olives, mushrooms, chicken, tomato paste, and grated cheese. Cook noodles in chicken stock and add to mixture and cook about 45 minutes longer. 

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