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.