1 (3 1/2 lb.) chicken boiled and remove from bone and chopped, save broth
1 c. chopped green pepper
1 c. chopped onion
1 c. chopped celery
1/2 c. melted butter
1/2 lb. cubed cheese (sharp cheddar)
1 can cream of mushroom soup
1 (6 oz.) jar mushrooms
1 pkg. green noodles
1 c. crumbled cheese crackers

Saute pepper, onion and celery in butter until tender. Add cheese and stir until melted. Add mushrooms, chicken and soup. Boil noodles in chicken broth. Drain. Combine with other ingredients. Put into greased 2 quart casserole and top with crushed crackers. Bake at 350 degrees until bubbly or if desired. Cool, seal and freeze before baking. Made my crumbs from Brownberry cheddar cheese croutons.