4-5 lbs. stewing chicken
1/2 c. chopped onion
1/2 c. chopped green pepper
4 oz. can mushrooms
8 oz. can ripe olives, chopped
12 oz. noodles, macaroni or shells
3-4 tbsp. chopped pimento
12 oz. pkg. frozen peas, thawed
Celery salt, savory salt, salt and pepper
1 1/2 c. sharp Cheddar cheese, grated

Stew 4-5 pounds chicken, reserving 6 cups chicken stock. Remove from bones and cut into coarse pieces. Saute onion, pepper and mushrooms in butter. Add liquid from mushrooms and from olives to stock. Bring to boil and add noodles, macaroni or shells. Cook until tender. Add chicken sauteed mixture and pimento, chopped olives, peas and seasonings to taste.

Pour half the mixture into 3 quart baking dish. Sprinkle with half of Cheddar cheese. Pour in remaining mixture and top with remaining cheese. Bake for 1 hour at 325 degrees. Uncover last 15 minutes to brown. Serve hot.