6 lbs. chicken breasts
1 tbsp. salt
2 tsp. onion salt
1 tsp. celery salt
1/4 c. butter
9 tbsp. flour
4 c. chicken broth
1 c. heavy cream
Velveeta cheese
1 lb. can ripe olives, pitted sliced and drained
1 lb. fresh mushrooms
1 (3 oz.) pkg. sliced almonds
3 tbsp. minced onion
3 tbsp. minced celery
Pepper to taste
12 oz. thin noodles or thin spaghetti

Simmer chicken in 1 tablespoon salt, 2 teaspoon onion salt and 1 teaspoon celery salt (reserve broth). Cut meat into bite size pieces and set aside. Heat butter in large saucepan and blend in flour. Add 4 cups chicken broth then cream. Stir until thickened. Combine with chicken and all ingredients except noodles. Boil noodles in remaining chicken broth, drain stir into chicken mixture. Turn into 3 quart casserole, cut up cheese for top and refrigerate until ready to bake. Bake at 350 degrees until bubbly and heated through. Leftovers may be frozen, Serves 10.

For a special occasion, I add 2 tablespoons "best in the house" sherry and use Parmesan cheese instead of Velveeta.