Country Chicken - cooking recipe

Ingredients

8 oz. egg bow pasta
2 1/2 to 3 lb. chicken
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped celery
1/4 c. oil
4 oz. fresh/canned sliced mushrooms
1 lb. can tomatoes
2 Tbsp. parsley
1/2 tsp. oregano
salt
pepper
red pepper flakes
cornstarch
1/4 lb. grated Mozzarella cheese
1/2 c. Parmesan cheese

Preparation

Cover chicken with water and boil until tender.
Cool and pull meat off bones.
Save broth; discard skin and bones.
Cook egg bow pasta.
Drain.
Cool.
Saute onion, green pepper and celery in oil Add mushrooms and canned tomatoes, parsley, and oregano.
Season with salt and pepper to taste; add a dash of red pepper flakes. Simmer.
Thicken 2 cups chicken broth with cornstarch.
Add to tomato mixture.
Grease a large casserole.
Layer in the following order:
Noodles, chicken pieces, Mozzarella, Parmesan and sauce. Repeat layers.
Bake at 350\u00b0 for 45 minutes, until \"bubbly.\"
Can be frozen.