1 (5 lb.) hen
3/4 (8 oz.) pkg. spinach egg noodles
1 c. onions, chopped
1 c. green bell peppers, chopped
1/2 c. butter, melted
1 (8 oz.) pkg. pasteurized processed American cheese
1/2 c. stuffed olives, sliced
1 (4 oz.) can sliced mushrooms, drained

Cook hen until tender; reserve stock. Boil noodles in chicken stock until tender; set noodles aside to absorb as much stock as possible. Remove chicken from bone; dice enough to make 4 cups.

Saute onion and green pepper in butter. Melt cheese in top of double boiler; add to onion and green pepper. Drain noodles, reserving 1 cup stock to add to casserole. Combine all ingredients; pour into a greased 2 1/2-quart casserole. Bake at 350 degrees about 30 minutes. Serves 12.