Abstract: The simple-to-do dish came about when I was trying to get rid of stuff I had where I had only used part of the package. I liked it so much that I made bigger batches with whole (except noodles) packages. It is very free form and an infinite number of variations are possible.
Serves: Depends on how big a batch you make.
Lead time: About a half-hour if you’re not solving a Sudoku.
Tools: Chicken fryer or big-deep skillet, colander, cutting board and chopping knife.
Bill of Materials:
Egg noodles 8 oz (1 half of standard 16 oz package)
Extra virgin olive oil 1 tbs
Red wine vinegar 2 oz
Chicken (white meat) 1 lb cut into 1 inch squares
Green beans (cut) 12 oz frozen, fresh or canned
Carrots 4 oz sliced thin (or small can)
Mushrooms 4 oz sliced thin (or small can)
Garlic 3 fat cloves minced
Pimento 4 oz sliced
Lemon-pepper 3 tsp
Dill weed (ground) 1 tsp
Greek seasoning 2 tsp
Sharp cheddar cheese 8 oz shredded
Black olives (optional) 4 oz pitted and sliced
Prepare the egg noodles according to the instructions on the package. Put into a colander and rinse well with hot water. Set aside.
Cook green beans to just a little more crispness you desire. If you like them al-dente, use frozen package and thaw in microwave or with running hot water.
Put chicken fryer or big-deep skillet on surface burner on medium heat. Pour in olive oil and red wine vinegar. Add chicken chunks and stir occasionally. Cook chicken until it is white all the way through. Add all the other ingredients except the cheese. Mix thoroughly, cover and simmer on medium low heat (3 on a 1-10 scale) for about 10 minutes. Stir every minute.
Uncover and add half of the cheese. Stir into the mixture until completely melted and blended. Stir in the noodles. Put everything into a large casserole dish. Cover with the rest of the cheese. For a fancy presentation, sprinkle black olive slices over the top.