1 (4 or 5 lbs. chicken) 3 fryers
1 tsp. Accent
1 stalk celery
1 lb. egg noodles
2 lg. onions
1 green pepper
3 or 4 peppercorns (optional)
Salt and parsley
3 tbsp. butter
2 tbsp. flour
1 (2 1/2 can) tomatoes (1 qt.)
2 tbsp. flour
2 c. cooked peas (I use frozen)
1 can corn (I use frozen and cook)
1 can mushrooms
1 can mushroom soup
1/2 lb. grated American cheese

Simmer chicken with celery and peppercorns 2 1/2 hours or until tender. Cool in broth, remove meat, cut in small pieces. Strain broth, measure and add enough water to make 7 cups. Heat and boil noodles until done (tender).

Saute onions and green peppers, blend in flour and tomatoes (which have been sieved or blended in blender). Cool until thickened.

Combine chicken, noodles, vegetables, soup, cheese and mushrooms. Bake 45 minutes, uncover and bake 15 minutes.

Before baking sprinkle top of casseroles with Parmesan cheese.