1 lg. or 2 med. frying chickens
2 c. celery, chopped
1 lg. onion, chopped
2 c. bell pepper (I used 1 green and 1 red pepper), chopped
16 oz. pkg. macaroni (I used 1 pkg. Kluski noodles)
Sm. jar pimentos, chopped
8 oz. can or jar mushrooms, drained
1 sm. jar Cheez Whiz
1 can ripe olives, chopped
1/2 tsp. garlic salt
2 cans mushroom soup

Cover chicken with water and add half the onion, garlic salt and celery, salt and pepper to taste. Simmer until chicken is done. Remove chicken to a platter and debone when cool enough to touch. Save broth.

Cook macaroni or noodles per instructions on bag. Saute remaining celery, onions and garlic salt in 1/2 stick butter. Add soup, Cheez Whiz, olives, pimento, mushrooms, and 1 cup of broth and blend until smooth. Add chicken and noodles. Mix lightly and pour into 9x13 casserole. Cover top with a bag of shredded, sharp cheddar cheese and bread crumbs.

For bread crumbs: melt 1 stick butter adding 1 1/2 to 2 cups crushed crackers crumbs or bread crumbs. Mix until lightly browned. Cover cheese. Tastes best if mixed 12 to 24 hours ahead of serving. Cover casserole.