Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        - soup greens-
  1                     yellow onion -- leave yellow skin
                        -- on
  1                     carrot
  1                     parsnips
                        few sprigs parsley
  4             pounds  stewing chicken -- up to 5
                        - casserole-
  2             medium  yellow onions -- chopped
  2             cloves  garlic -- peeled, pressed
  1                     green pepper -- seeded and chopped
  2               cups  celery -- chopped
     1/2         pound  mushrooms -- chopped
  2        tablespoons  vegetable oil
  2        tablespoons  butter
  2               cups  milk
  2        tablespoons  flour
     1/2         pound  mushrooms
  1              large  roasted red peppers -- chopped or
  1        small   can  chopped pimientos
  2             pounds  vermicelli
  1              pound  grated cheddar cheese
  6                     hard-boiled eggs -- chopped
                        salt and pepper -- to taste

Preparation:

Simmer chicken in water until tender with soup greens. A large, old hen m ay take up to two hours. Can do this in Crockpot, cooking all day. Remove chicken from stock, discard vegetables and reserve stock. Stir meat from bones, discard skin and bones, cut meat in small pieces. Casserole: In large skillet, saute the first five casserole ingredients i n the oil until just tender. Remove from pan to a large mixing bowl and h old in reserve. Add butter to the pan and make a roux with the flour. Coo k over Low heat to cook the flour, but do not let it brown. Add millk and cook, stirring constantly until the sauce thickens. Add remaining 1/2 po und mushrooms to cool the sauce. Then put in food processor with steel bl ade. Process by pusling until mushrooms are chopped very fine. Add to veg etables in large bowl. Add chicken, pimeintos or red peppers and 1 cup of shredded cheese. Mix well. Meanwhile break the vermicelli into small pie s, 3-4" long and cook in some of chicken stock until just al dente. Drain . Combine with the prepared sauce. Gently add hard cooked eggs. Place in two greased flat ov al casserole dishes and bake at 300 f. for about 45 minutes. If casserole appears to be too dry, add some of reserved chicken stock. About 10 minu tes before doen, sprinkle top of casserole with remaining cheese. You can freeze the second casserole.

Nutritional Information:

622 Calories (kcal); 31g Total Fat; (45% calories from fat); 30g Protein; 55g Carbohydrate; 184mg Cholesterol; 302mg Sodium