4 lbs. chicken pieces or 8 whole chicken breasts
1 tsp. salt
2 qts. water
1 (10 oz.) pkg. noodles
1 qt. chicken broth
1/3 lb. butter
1 med. green pepper, chopped
1 med. onion, minced
1 (4 oz.) can sliced mushrooms
2/3 c. flour
2 c. milk
2 c. chicken broth
1/2 lb. American cheese, shredded
1/2 lb. sharp cheddar cheese, shredded
Salt & pepper to taste

Cook chicken in salted water until tender. Remove from broth, cool, bone and cut into pieces. Strain broth, cool and remove fat. Cook noodles in 1 quart chicken broth.

Make sauce by melting butter and adding chopped green pepper, minced onion and sliced mushrooms. Cook until tender. Add flour and blend well. Add milk and 2 cups broth and cook until sauce is thick. Stir in shredded cheese and cook over low heat until it melts.

Combine chicken, noodles and cheese sauce. Add salt and pepper. Place in a 3 quart casserole and bake at 350 degrees for 40 minutes. Serves 12.