1 (5 lb.) hen or broiler fryer
1/2 c. butter
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped onion
1 (10 3/4 oz.) can cream of mushroom soup
2 (4 oz.) jars chopped pimiento, drained
10 pimiento-stuffed olives, sliced
1 (12 oz.) pkg. noodles
1/2 lb. shredded Cheddar cheese

Boil hen until tender. Save broth and let hen cool. Debone and dice chicken. Set aside. Saute celery, onion and green pepper in butter. Bring chicken broth to boil; add noodles and cook until tender. Drain.

Combine noodles, chicken, vegetables, soup, pimiento and olives, mixing well. Spoon mixture into a casserole dish; top with cheese. Bake at 350 degrees until cheese melts. Serves 10-12.