6 lb. hen (or any chicken)
1 1/2 c. chopped onions
1 1/2 c. chopped bell peppers
7 oz. chopped pimientos
1 c. mushrooms (two 4 oz. cans stems and pieces)
1 1/2 c. chopped celery
1 1/4 sticks butter
12 sliced olives (6 green and ripe)
2 cans mushroom soup
1 lb. Velveeta cheese (grated)

Cook chicken in lightly salted water. Reserve about 1 1/2 quarts of stock. Add vegetables to stock and simmer until done. Add mushroom soup, stir until smooth. Add cheese, stir until melted.

Debone chicken into bite size pieces and mix with the above mixture. Serve over noodles or rice. Cook noodles in stock. Yield: Approximately 5 quarts. Serves 50.