1 (4 lb.) hen
1 stick butter
1 c. bell pepper, chopped
1 c. celery, chopped
1 c. onion, chopped
1/2 lb. Velveeta cheese
6 oz. stuffed olives, drained
4 (6 oz.) cans sliced mushrooms
1 pkg. spinach noodles
4 c. chicken stock
1 can mushroom soup (cream of)

Boil hen in seasoned water (lightly salted so stock won't be too salty). Use enough water added to stock to make 4 cups of stock. Save stock; bone chicken and cut into large pieces. Saute pepper, celery, and onion in melted butter. Stir in cheese. Add olives and mushrooms, then stir in the chicken. Boil noodles in three cups of stock, boiling until all of the stock is absorbed. Add one can of cream of mushroom soup to noodles.

Mix all ingredients together in pan and serve hot. If needed, use additional stock to moisten. Or place in casserole and refrigerate; reheat at 300 degrees for about 45 minutes. This also freezes well.