1 lb. onion, diced
1 1/2 c. green pepper, diced
1 1/2 c. celery, diced
1 clove garlic, minced
2 (6 oz.) cans tomato paste
3 (8 oz.) cans tomato sauce
1 (10 oz.) can Campbells tomato soup
1 (12 oz.) bottle stuffed green olives with juice
Paprika
1 (8 oz.) can mushrooms, stems & pieces
1 (3 oz.) can sliced ripe olives
2 (5 oz.) pkgs. wide egg noodles
5 lbs. chicken (breasts & thighs)
1 1/2 lbs. grated cheddar cheese
1 (4 oz.) can Parmesan cheese
1 lb. natural Mozzarella cheese
1 tbsp. Accent

Combine onion, green pepper, celery, garlic, tomato paste, tomato sauce and tomato soup in saucepan and simmer until vegetables are tender. Cook chicken in water to cover, salted to taste with Accent added, until chicken is done, about 25 minutes. Remove chicken to cool and add noodles to chicken broth. Cook noodles 7 minutes and remove from heat leaving noodles in broth until ready to use. Cut chicken from bone and cube it (about 1/2" cubes) and add to tomato mixture with Parmesan cheese and cheddar cheese (reserve some grated cheese for top). Then add mushrooms and olives. Alternate layers of drained noodles and chicken tomato mixture in wide deep casserole or baking dish. Top with reserved grated cheddar cheese and sprinkle with cubes of Mozzarella. Decorate with splotches of paprika. Bake at 300 degrees for 1 hour.