2-3 whole chicken breasts or 1 lg. whole chicken
1/2 c. chopped celery
1/2 c. chopped white onion
1 can cream of celery soup or cream of chicken soup
1/2 tsp. pepper
1/4 c. slivered almonds
1 (7 oz.) pkg. spinach noodles
1/2 c. chopped green pepper
1/2 stick butter (1/4 c.)
1 tsp. salt
1/4 lb. cheddar cheese, grated

Season chicken and cook in water until tender. Cool in broth. Cook noodles in broth. Sear celery, onions, and pepper in butter. (May leave green pepper out if desired.) Add to cooked noodles and add soup and cheese. Mix well. Add chopped chicken. Pour into greased casserole dish and bake at 325 degrees for 25 minutes. Top with buttered almonds and bake 10 more minutes.