4-5 lb. chicken
Stalk of celery
1 onion, sliced plus 1/4 cup onion, chopped
2 tsp. each salt and pepper
2 tbsp. salad oil
Garlic powder to taste
3 1/2 c. tomatoes
14 stuffed olives
4 oz. mushrooms
Green pepper strips
1/4 tsp. basil
Wide noodles

Cook chicken in 3 cups of water, celery, sliced onion, 1 teaspoon each salt and pepper for 3-4 hours. For sauce, cook over low heat, salad oil, 1/4 cup chopped onion, garlic powder to taste, tomatoes, olives, mushrooms, green pepper, 1 teaspoon salt and pepper and basil. Cook for 20 minutes. Add water to broth to make 5 cups and cook wide noodles. Place in a shallow 2 quart casserole. Arrange chicken on noodles, pour over sauce. Bake at 350 degrees for 20 minutes. Serves 6-8.