2 (3 lb.) chickens
Water
1/2 c. butter
1 med. onion, chopped
3/4 tbsp. flour
2 (10 3/4 oz.) cans cream of mushroom soup
1/2 c. milk
2 (2 oz.) jars chopped pimentos
2 (3 oz.) cans mushrooms, undrained
1 (8 oz.) can water chestnuts, sliced or chopped
1 (7 3/4 oz.) can ripe olives, chopped
1 tsp. lemon pepper
Garlic powder to taste
1/2 c. sweet white wine or chicken broth
1 lb. Velveeta cheese, sliced
1 (12 oz.) pkg. green noodles

Cook chicken in water. Reserve broth. Bone and chop chicken; set aside. Melt butter in Dutch oven. Add onions and saute. Add flour, stirring until smooth. Add soup, milk, pimentos, mushrooms, water chestnuts, olives, seasonings, wine, cheese and chicken.

Cook noodles in reserved broth until tender. Drain. Add noodles to chicken mixture and toss gently. Serve at once or bake at 350 degrees until bubbly. Freezes beautifully. Yield: 20 servings.