4 to 6 pork chops
6 oz. cooked noodles (wide)
1 sm. jar pimentos
1 can cream of chicken soup
2/3 c. canned milk
8 slices American cheese
1 c. salad olives
1/2 c. chopped onions
1/2 c. diced bell pepper
1 c. diced celery
1 tsp. salt
1 tsp. Accent
1 tbsp. black pepper
1 tsp. paprika

Brown the pork chops in a skillet. Remove the pork chops, saute the onions, bell pepper, celery in the grease. Add the cream of chicken soup, canned milk, pimentos and olives. Grease a 15 x 9 inch loaf pan or casserole dish with butter. Put in one layer of noodles, then a layer of cream of chicken, 4 slices of cheese, another layer of noodles, soup and cheese. Put the paprika on top of the cheese. On the very top put the pork chops. Cover with aluminum foil and bake at 350 degrees until the pork chops are tender. Leftovers or whole meal may be frozen.