2 1/2 to 3 lb. chicken parts
2 tbsp. butter
2 stalks celery, sliced
2 tbsp. flour
1 lg. (28 oz.) can whole tomatoes
1/2 to 3/4 lb. Velveeta cheese, cubed
1 (16 oz.) bag med. noodles

Boil and bone chicken parts and set aside. Saute celery slices in butter in large skillet. Add can whole tomatoes (diced and include sauce). Thicken slightly with flour. Add chicken parts, cut in pieces. Simmer 5 minutes. Add Velveeta and simmer until cheese is melted. Serve over noodles. Serves 6.