Directions

1. 1. Place the chicken in a pot with enough water to cover it by an inch or two. Bring to a boil and cook for 30 minutes. Remove from heat, reserving 2 1/2 cups of the broth; let the chicken cool enough to be handled.
2. 2. Remove the chicken meat from the bones, reserve.
3. 3. Cook the noodles in boiling salted water until tender; drain and place in cold water bath until needed.
4. 4. In a skillet over medium high heat add the olive oil, onion and green pepper; cook until onion is tender and translucent, about five minutes, add tomato juice and chicken meat. Reduce heat to low and let sit on the stove until needed.
5. 5. In a separate pot melt the butter with the flour and heat, stirring constantly until well combined into a roux.
6. 6. Add the reserved broth and stir until smooth. Add the chicken mixture.
7. 7. Simmer, stirring gently. Drain the noodles and add them along with the salt, pepper, mushrooms, corn and olives.
8. 8. Place half of the mixture in a buttered casserole dish and sprinkle with 1/2 cup cheese. Add the remaining mixture and sprinkle remaining cheese over top.
9. 9. Bake at 350 degrees F for about one hour.