4 lb. or 8 chicken breasts
1 c. chopped green peppers
1 c. chopped celery
1 c. chopped onion
1 stick butter
1 can mushroom soup
1/2 lb. Velveeta cheese or 1 can cheese soup
1 small jar stuffed olives, sliced
1 pkg. spinach noodles
1 1/2 c. chicken broth

Cook chicken until tender, reserve broth. Sauté peppers, celery and onion in butter. Add soup, cheese and olives. Cook noodles in chicken broth. Chop chicken into bite size pieces. Reserve 1 1/2 c. chicken broth after cooking noodles and mix with all ingredients. Place in a 9 x 13 buttered dish and bake, covered, at 350°F until it bubbles.