1 lg. pkg. thin noodles
Chicken broth
1 lg. green pepper, chopped
1 lg. onion, chopped
4 to 5 stems celery, chopped
Cooking oil
1 sm. can pimento
1 can mushroom soup
1 sm. can tomato sauce
1 (4 lb.) chicken, seasoned, cooked and boned
1 lb. shredded cheese

Cook noodles in chicken broth; drain. Saute green pepper, onion and celery in oil in skillet until done. Combine with pimento, mushroom soup, tomato sauce, noodles and chicken. Stir cheese into mixture leaving a little to spread on top. Bake for 25 minutes in 350 degree oven. Yield: 6-8 servings.