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1 4 to 5 pound stewing chicken
Disjoint chicken, cover with hot water and salt to taste and simmer gently until the meat is tender. Remove from heat and allow chicken to cool in the broth in a cool place. Remove chicken, cut meat from bones and cut into fairly large pieces. Chop skin fine. Strain broth. Measure and add enough water to make 7 cups. Heat to boiling, add noodles and cook until tender. Season with salt, to taste.
Cook onion in a small amount of oil until yellow, then add flour, blend, then add tomatoes. Cook and stir until thickened. Add green pepper and seasonings. Combine with other ingredients, using only half the cheese. Adjust seasonings and pour into a large baking dish. Top with remaining cheese and bake in a 350-degree oven about 45 minutes, or until heated.
Makes 12 servings
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