2 chickens, whole
16 oz. noodles
1 stick butter
1 onion
3/4 tbsp. flour
2 cans mushroom soup
1/2 c. milk
1 (4 oz.) jar pimento
Dash of garlic powder
1 tbsp. lemon pepper
1/2 c. white wine
1 lb. Velveeta
1 (4 1/2 oz.) jar olives
1 (8 oz.) water chestnuts, sliced
1 (8 oz.) can mushrooms

Cook and bone chicken. Reserve broth. Cook noodles in broth and drain. In large skillet, melt butter and saute onion, flour, soup, milk, pimento, garlic powder, 1/4 cup wine and half mushroom liquid. Cut Velveeta into small cubes for easy melting and add to sauce. To chicken, add olives, chestnuts, and mushrooms. Combine with sauce. In a large casserole, layer noodles and sauce. Pour wine over top and bake at 350 degrees for 30 minutes.