2 1/2 lbs. chicken
1 stick butter
1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
1/2 lb. Velveeta cheese
1 can mushroom soup
8 oz. pkg. noodles

Cook chicken; save broth. Saute butter, onion, celery and green pepper; add Velveeta and stir until melted. Add mushroom soup.

Cook noodles in chicken broth. Cut chicken into bite-size pieces. Mix noodles and chicken with top mixture. Place in casserole. Top with bread crumbs. Bake at 325 degrees for 1 hour.