1 (4 ounce) can chopped cooked chicken breast meat
1 (4.5 ounce) can chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped jalapeno peppers
1 (16 ounce) can whole chicken thighs
1 cup frozen mixed vegetables
1/4 cup vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (6.5 ounce) can sliced mushrooms, drained
Preheat the broiler.
Place chicken in a large nonstick skillet, and cook over high heat until no longer pink, about 5 minutes. Remove chicken from skillet, and place on a plate.
In a medium bowl, mix together the celery, onion and green pepper. Stirring thoroughly, stir together into the chicken mixture. Stirring well, heat vegetable oil in a large skillet over medium heat. Cook the chicken, stirring, for about 5 minutes.
Stir celery mixture into the chicken mixture, and pour over the chicken. Pour vegetable mixture into a large dish. Cover, and refrigerate overnight.
While chicken is chilling, mix together mixed vegetables into the chicken mixture. Pour vegetable oil over the vegetables, stirring well.
While chicken is chilling, turn chicken over and place on a plate. In a medium bowl, mix the chicken thighs, meat mix, mixed vegetables and chicken. Cover, and refrigerate overnight. While chicken is chilling, cook noodles according to package directions, and stir as directed on package. Serve topped with chicken parts.
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