2 c. cooked, diced chicken
1 can cream of chicken soup
1 c. grated Velveeta cheese
About 5 oz. noodles
1/4 c. chopped green pepper (optional)
1/4 c. sliced green olives (stuffed with pimento, can use "salad olives" already in pieces)

Cook noodles in large pot; drain. Add everything else, starting with cheese in the same pot. Put in buttered (or Pam) 3 quart casserole. Bake 30-45 minutes at 350 degrees, uncovered. If doubling recipe, use 1 can cream of mushroom soup along with cream of chicken soup. Doubled recipe will fill 9 x 13 inch pan. Can be made ahead of time and baked before serving.