1 hen or 2 lg. fryers, stewed, reserve 4 c. broth
1 stick butter
8 tbsp. flour
1 c. whipping cream
3/4 lb. American cheese, cut into sm. pieces
1 can sliced ripe olives
1 (4 oz.) can mushrooms, stems & pieces, drained & sliced
1 (3 oz.) pkg. slivered toasted almonds
3 tbsp. finely chopped onion, green pepper & celery
Salt & pepper to taste
8 oz. tine noodles, cooked or chow mein noodles

Debone chicken and cut into bite-size pieces. Heat butter in large saucepan and gradually blend in flour. Slowly add the 4 cups of broth and cream. Stir over low heat until mixture has thickened. Add cheese and stir until melted. Combine with chicken and all other ingredients, except noodles.

Boil noodles according to directions, drain well and stir into chicken mixture. Turn into 2 buttered 1 1/2 quart casserole and refrigerate until ready to bake. Bake in 350 degree oven until bubbly and heated through. It will freeze nicely. Serve with tossed green salad and hot rolls.