1 lg. chicken (boiled tender & flaked)
1 c. chopped green peppers
1 c. chopped onion
1 c. chopped celery
1 stick butter
1 can cream of mushroom soup
1/2 lb. cheddar cheese, cubed
1 (6 oz.) can mushrooms
1 (8 oz.) pkg. green spinach noodles
1 c. crushed cheese crackers

Cook chicken; save stock. Saute peppers, onions, and celery. Add soup. Stir in cheese; add mushrooms and chicken. Boil noodles in stock. When tender, combine with chicken mixture and top with crushed cheese crackers. Bake at 350 degrees for 30 minutes.

Make ahead of time; cover well and freeze. To use, THAW first, then cook 30 minutes to heat thoroughly. DO NOT BAKE before freezing.