1 lg. whole chicken
1 stick butter
1 c. bell pepper
1 c. chopped celery
1 c. chopped onion
1 can mushroom soup
1/2 lb. processed cheese
6 oz. can sliced mushrooms
6 oz. can stuffed olives
1 pkg. egg noodles or spinach noodles

Boil chicken and debone. Reserve 4 cups broth. Boil chicken in lightly salted water. Saute seasoning, stir in cheese, add mushrooms, then stir in chicken pieces. Boil noodles in 3 cups stock until all stock is gone. Add 1 can cream of mushroom soup. Mix all together and place in a 9"x13" glass casserole dish. Place in oven to heat at 300 degrees before serving, one cup stock can be used to moisten mixture.