8 oz. med. noodles
1 c. chopped onion
1 med. green pepper
2 or 3 tbsp. butter
1 can mushroom soup
1 1/2 c. sour cream
1 tsp. salt
1/4 tsp. pepper
2 c. cooked ham, cubed
1 jar pimento stuffed olives, chopped
1 jar pimento, chopped
1 can (14 oz.) artichoke hearts, drained and halved
Buttered bread crumbs
Parmesan cheese
2 or 3 c. chicken, cooked and cubed

Cook noodles until tender. Drain well. Saute onion in butter. Stir in green pepper and cook 1 minute longer. In large bowl blend mushroom soup, sour cream, salt and pepper. Add cooked noodles, onion mixture, chicken, ham, olives, pimento, artichoke hearts.

Mix gently and spoon mixture into buttered casserole. Cover with bread crumbs and Parmesan cheese. Drizzle butter lightly on top and bake at 325 degrees for 35 to 45 minutes.