8 boneless chicken breasts
1 c. green pepper, chopped
1 c. onion, chopped
1 c. celery, chopped
1/2 lb. Velveeta cheese, cubed
1 c. sliced mushrooms
1 can mushroom soup
4 oz. green noodles
Sm. jar stuffed olives
1 stick butter
2 handfuls cheese tidbits

Boil chicken and cut into pieces. RESERVE CHICKEN STOCK. Saute onion, celery and mushrooms. Add Velveeta; stir until melted.

Boil noodles in chicken stock and RESERVE 1 CUP BROTH. Strain noodles; mix broth with mushroom soup. Stir in noodles, Velveeta saute mixture and sliced olives.

Melt stick of butter. Crush tidbits and mix with butter. Top casserole with tidbits. Bake at 350 degrees for 30 minutes. Serves 6-8.