1 (5 lb.) chicken
3/4 pkg. med. noodles
3 tbsp. butter
1 1/2 c. celery
2 green peppers
1/2 c. pimento
1 can mushroom soup
1 can milk
1 lb. Velveeta

Bone and skin cooked chicken, cut in small pieces. Salt to taste.

Cook noodles in salted water until tender. Drain.

Saute celery and peppers in butter. Add to noodles and chicken. Add soup, milk, pimento and half cheese.

Sprinkle last half cheese on top. Bake 30 minutes in 350 degree oven.

This makes a big casserole. Can be frozen successfully.