Serves 20.

2 (4 pound) chickens
Leafy tops from one bunch celery
1 onion, cut into large pieces
1 teaspoon salt
12 ounces egg noodles
1/4 cup olive oil
3 onions, diced
2 green bell peppers, diced
2 cans mushrooms
1 clove garlic
1 tablespoon chili powder
3 cans tomato sauce
1/2 cup ripe olives, pitted
1 can lima beans, peas or corn
Worcestershire sauce, to taste
Salt and pepper, to taste
1/2 cup grated Parmesan cheese

The day before serving, place whole chickens in a large kettle with water to cover, celery tops, one onion cut in large pieces, and 1 teaspoon of salt. Bring to a boil; reduce heat and simmer one hour.

Let chicken cool. Skim fat from broth; remove and discard onion. Remove meat from bones in large pieces; set aside.

Preheat oven to 350 degrees F.

Use the chicken broth to cook the noodles. (You can save the broth afterward and use it to make soup or other recipes that require chicken broth.)

In a large skillet, saut?onions in the olive oil until tender; add green peppers, mushrooms, garlic, chili powder, tomato sauce, olives and beans. Cook and stir several minutes, until hot. Stir in cooked noodles; add Worcestershire sauce and salt and pepper to taste.

Transfer to two 13 x 9-inch casserole dishes. Arrange chicken evenly through noodles. Top with grated cheese. Bake until browned, about 30 minutes.

NOTE: You can prepare the casseroles entirely in advance and then just heat them in the oven when you're ready to eat. Serve with a salad or vegetable.

Serves 20.

Per serving: 508 cal, 25.2 g fat, 120 mg cholesterol, 34.4 g carbohydrates, 6.6 g fiber, 34.8 g protein, 592 mg sodium