1 fryer, cook, debone
1 box Scroodles, cook in broth

3/4 c. diced celery
1 green pepper
1 sm. can mushroom pieces
1 sm. can pimentos
1 can cream mushroom soup
1 can Carnation

Saute celery and green pepper in 4 tablespoons of broth. Mix mushrooms, pimentos, mushroom soup and Carnation in bowl. Add celery and green pepper, add cooked, deboned chicken. Mix well. Seasoned to taste.

Layer half of chicken mix. Cover with half of cooked Scroodles. Cover with grated American cheese.

Repeat one more time.

Bake at 350 degrees for 1 hour.