1 (3 lb.) chicken, stewed (reserve 2 c. broth)
1/2 stick butter
4 tbsp. flour
1/2 c. cream
2 c. processed yellow cheese - sm. chunks
1 sm. jar mushrooms
1/4 c. slivered toasted almonds
2 tbsp. minced onion
2 tbsp. minced green pepper
3 tbsp. minced celery
4 oz. thin noodles
Salt and pepper

Cut meat into bite size pieces. Heat butter in large pan and gradually blend in the flour. Slowly add broth and then cream. Stir over low heat until thickened. Add cheese. Stir until melted. Combine with chicken and all other ingredients except noodles.

Boil noodles according to package directions. Stir into chicken mixture. Pour into buttered casserole. Bake at 350 degrees until bubbly.