6-8 chicken breasts
1 (16 oz.) pkg. spinach noodles
1/2 c. butter, melted
1 c. green pepper, chopped
1 c. celery, chopped
1 c. onion, chopped
1 lb. Velveeta cheese
1 can cream of mushroom soup
1 (3 oz.) jar stuffed olives, sliced
1 (4 oz.) can mushrooms, sliced
Crushed cheese crackers

Boil chicken breasts in salted water until tender. Remove and set aside until cool. In chicken stock (after removing and reserving 1/2) boil noodles until done, drain. Saute butter, peppers, celery and onion. Add cheese, stir until smooth. Add soup, olives and mushrooms.

Cut chicken into small pieces. Add chicken and noodles to other mixture. May add reserved stock if appears dry. Pour into casserole and top with crackers. Bake 25 minutes at 375 degrees. Serves 10-12. Note: Double to equal 3 casseroles and freeze.