1 (4 lb.) hen
1 1/2 c. chicken broth
2 sm. pkgs. green noodles
2 sticks butter
2 c. chopped green pepper
2 c. chopped onion
2 c. chopped celery
1 lb. Velveeta cheese
2 cans cream of mushroom soup
2 med. jars sliced stuffed olives
2 med. cans sliced mushrooms
1 lg. jar sliced pimentos

Boil hen in salted water. Reserve 1 1/2 cups chicken broth. Cut chicken into bite sized pieces. Cook green noodles as directed on package. Drain. Saute in butter green pepper, onion and celery. Add Velveeta cheese and stir until melted. Mix well.