1 (3 lb.) hen
1 c. chopped green pepper
1 c. chopped celery
2 sm. onions, minced
1 stick butter
1 can mushroom soup
1 lg. can mushrooms, sliced
2 jars pimentos, sliced
1 bottle stuffed green olives, sliced
1/2 lb. Velveeta cheese
12 oz. pkg. noodles
1 tsp. salt

Boil hen until tender. Cool. Debone and cut into chunks. Use chicken broth to cook noodles in.

Saute green pepper, celery, and onion in butter. Add mushroom soup, mushrooms, pimentos, olives and cheese. Then add cut-up chicken to this mixture. Drain noodles and add to the chicken-soup mixture. Add salt and pepper to taste. Put in casserole and heat slowly in oven until bubbly. The above makes several small casseroles and may be frozen.