1 (6 lb.) chicken, stewed (reserve 4 c. broth)
1/4 lb. butter
8 tbsp. flour
1 c. heavy cream (can substitute whole milk)
3/4 c. Cheddar cheese, cut into sm. chunks
8 oz. can ripe olives, pitted and sliced
4 oz. can mushroom slices
3 oz. pkg. slivered almonds
3 tbsp. finely minced onion
3 tbsp. finely minced green pepper
3 tbsp. minced celery
Salt and pepper (to taste)
8 oz. thin noodles, cooked

Stew chicken until tender, reserve 4 cups broth and cut chicken into bite size pieces. Heat butter, gradually add flour until mixed. Slowly add chicken broth and cream, stir over low heat until thickened. Add cheese, stir until melted. Add other ingredients, except noodles. Boil noodles and stir into chicken mixture. Turn into 2 (1 1/1 quart) casseroles. Refrigerate until ready to bake. Bake at 350 degrees until bubbly and heated through. Serves 12.

Can be prepared ahead. Freezes well. This is good for entertaining or giving to shut ins. Can use 4 or 5 chicken breasts plus 1 can chicken broth. May use milk instead of cream.