5 whole chicken breasts
1 pkg. lasagna, cooked until tender
1 green pepper, chopped
1 sweet red pepper OR
Equivalent pimento, chopped
1/2 c. chopped onions
1/2 c. chopped celery
1/2 stick butter
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
2 cans cream of chicken soup
1 c. milk
1/2 c. sliced, stuffed green olives
2 sm. cans mushrooms with liquid
3 chicken bouillon cubes
1 lb. Colby cheese, sliced thin
1 pkg. seasoned stuffing, crushed

Simmer chicken until tender; skin and cut into bite-size pieces. Using a large saucepan, saute the following until transparent: green pepper, red pepper or pimento, onion, celery, butter, salt, pepper, and thyme. Add soup, milk, olives, mushrooms, bouillon cubes, and cooked chicken. Simmer 15 minutes.

In deep oblong casserole layer as follows: noodles, sauce, cheese; repeat. Top with crushed stuffing. Bake at 350 degrees for 45-60 minutes until middle boils.

If you wish to make 1 to 2 days ahead, do not place last layer of cheese or stuffing on top. Just before baking, pour 3/4 cup milk over casserole, then top with cheese and stuffing. Let stand a few minutes before cutting.