1 can mushrooms
3/4 lb. wide noodles
3/4 c. minced onion
1/3 c. green pepper, cut fine
1 can mushroom soup, undiluted
1 1/2 c. sharp or med. cheddar cheese, grated
1/4 c. pimiento
1 c. cooked peas
1/2 c. chopped celery
Salt & pepper
1 c. cooked ham, diced
5 lb. chicken, boiled

Take chicken broth (from boiled chicken), add mushroom juice and water to make 6 cups. Bring to boil and add noodles. Boil until barely tender. Most of liquid will be absorbed. Drain but do not rinse. In 2 tablespoons fat, cook onion, green pepper, celery and mushrooms about 5 minutes. Add to diced chicken, ham and remaining ingredients. Bake for 1 hour 40 minutes if it has been refrigerated or 1 hour if cooked immediately at 350 degrees. Serves 12.