Leftover chicken or turkey (cooked)
1 (3 oz.) can mushrooms
1/2 c. ripe olives
6 c. med. wide noodles
1/3 c. minced onions
1/3 c. minced green peppers
1 can cream of mushroom soup
1 1/2 c. grated med. sharp cheese
1 c. cooked or frozen peas
1/8 tsp. pepper
1/2 tsp. salt
1/2 tsp. celery salt
1/4 c. minced pimiento

Cook noodles until tender. In 2 tablespoons fat saute onion, green pepper for about 5 minutes. Add to diced chicken or turkey the olives and pimientos.

To undrained noodles add mushroom soup, cheese, peas, pepper, celery salt. In 3 quart casserole or 9x13 baking dish arrange noodles and chicken mixture in layers. Bake 325 degrees for about 1 hour.

Keeps in freezer for several weeks. Defrost and bake as directed above.