6 lbs. chicken breasts
1 tbsp. salt
2 tsp. onion salt
1 tsp. celery salt
1/4 c. butter
9 tbsp. flour
4 c. chicken broth
1 c. heavy cream
3/4 lb. Velveeta cheese, cut into chunks
1 (1 lb.) can ripe olives, pitted, sliced, drained (you may choose to decrease this amount)
1 (8 oz.) can mushrooms or 1 lb. fresh mushrooms, sauteed
1 (3 oz.) pkg. slivered almonds, toasted
3 tbsp. finely minced onion
3 tbsp. minced green pepper
3 tbsp. minced celery
Pepper to taste
12 oz. thin noodles

Simmer chicken in water and water, onion salt and celery salt. When done, remove chicken and reserve broth. Cut meat into bite size pieces and set aside. In a large saucepan, heat butter and add flour, slowly add broth and then add cream. Stir over low heat until thickened. Add cheese and stir until melted. Combine with chicken and all other ingredients except noodles. Boil noodles in any remaining chicken broth and water. Drain well. Stir noodles into chicken mixture. Place into a 3 quart casserole. Refrigerate until ready to bake. Bake at 350 degrees until heated through. Do not make substitutions.

Serves 20 to 24.