4 lg. whole chicken breasts
1 (8 oz.) pkg. noodles (med.)
2 (2 oz.) jars sliced pimentos
1 c. cream of mushroom soup, undiluted
1 (8 oz.) can water chestnuts, sliced
1 (4 1/2 oz.) chopped ripe olives
1 lb. Velveeta cheese
1/2 c. milk
3/4 tbsp. flour
2 cans B&B sliced mushrooms with liquid
1 med. onion, chopped
Bouillon cube, garlic powder, salt, pepper to taste

Cover chicken with water. Season with salt and pepper, celery and bouillon cube. When done, strain water and set aside. Bone, skin and cut chicken in bite-size pieces.

Melt butter in large skillet and saute onion; stir in flour, milk, cream of mushroom soup and mix well. Add Velveeta cheese (cut in chunks); stir until melted. Add chicken, chestnuts, olives, pimentos and dash of garlic powder.

Cook noodles in drained chicken water. Drain and combine mixture. Pour in casserole and bake for 20 minutes at 350 degrees. Add a little milk if mixture becomes too dry. May top with bread crumbs. Serves 12-14.